Grease a 1-quart casserole dish with 1 TBS butter. Preheat oven to
350 degrees F. Heat 1 TBS butter in frying pan over medium high heat.
Sear outside of butterflied chicken breasts until golden brown. Do
not cook through. Remove chicken from frying pan and place open in
the casserole dish.

In a medium mixing bowl mix together with a wooden spoon: 1 cup of
dried cranberries, apple, spinach, feta cheese, cranberry juice, and
1/4 cup apple juice. Keep mixing this until all pieces are wet with
liquid. Stuff each butterflied chicken breast with 3/4 cup of this
mixture and fold top of butterfly to cover. Any remaining spinach
mixture should be placed on top of the chicken breasts. Sprinkle
sugar over the top of the dish, then cover with casserole lid. Bake
for 45 min.

While chicken is baking, take 1 cup of dried cranberries and heat in
medium saucepan with 1 cup water over medium high heat. Let boil for
5 minutes then remove from heat. Let cool for 5 minutes. After
cooling, strain cranberries, keeping the liquid. Place the
cranberries in a blender with 2 TBS lemon juice and puree. Set aside.
Reheat the liquid in the saucepan over medium heat; add 1 tsp.
cornstarch and remaining 1/4 cup apple juice. Let this mixture
thicken slightly then add to blender containing cranberries. Blend
this mixture and pour onto the plate, placing the chicken breast in
the cranberry puree and then top with more cranberry puree if desired.
Serves 2