Chicken stuffed with spinach and cranberries

Directions

1. Saute onion and garlic in olive oil for 5 minutes until soft.
2. Add spinach, cranberries, half the cumin and a pinch of salt, stir, cook for 2 minutes on low heat.
3. Cut the chicken breasts lengthways so they open like a book.
4. Mix the remaining tablespoon cumin, salt and pepper, dredge each chicken breast (only the upper side) through the mixture.
5. Divide the stuffing between the breasts, fold like a book.
6. Place the stuffed chicken breasts put into a suitable ovenproof dish, drizzle over the runny honey and bake for 20 minutes or until done.
7. Serve with green beans.