Preheat your oven to 375°F (190°C).

Butterfly the boneless chicken breasts by slicing them horizontally, ensuring they remain connected at one edge. Season both sides generously with salt and pepper.

In a mixing bowl, combine fresh spinach, dried cranberries, and crumbled feta cheese. Mix well until evenly distributed.

Spread the filling across each chicken breast, leaving a small border. Carefully roll up each breast tightly.

Use toothpicks to secure each rolled chicken breast. Drizzle olive oil over the top of each stuffed chicken roll.

Place the stuffed chicken rolls in a baking dish and bake for 30 minutes or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for several minutes before slicing and serving.