Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts

• ½ cup fresh spinach, finely chopped

• ⅓ cup dried cranberries

• 4 oz brie cheese, sliced

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Glaze

• 2 tablespoons honey

• 1 tablespoon balsamic vinegar

• ¼ teaspoon Dijon mustard

Instructions

1.  Prepare the Chicken

Preheat the oven to 375°F (190°C).

Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.

2.  Stuff the Chicken

In a small bowl, mix the chopped spinach and dried cranberries.

Stuff each chicken breast with the spinach mixture and slices of brie cheese. Secure with toothpicks if needed.

3.  Season

Brush the chicken breasts with olive oil. Season evenly with garlic powder, dried thyme, salt, and black pepper.

4.  Sear the Chicken

Heat a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden.

5.  Make the Glaze

In a small bowl, whisk together honey, balsamic vinegar, and Dijon mustard.

6.  Bake

Brush the glaze over the chicken breasts. Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken is cooked through

and reaches an internal temperature of 165°F (74°C).

7.  Rest and Serve

Remove from the oven and let the chicken rest for 5 minutes before serving. Remove toothpicks if used.

Serving Suggestions

• Serve with roasted vegetables, mashed potatoes, or a fresh green salad

• Drizzle extra glaze over the chicken for added sweetness

Cranberry & Spinach Stuffed Chicken Breasts with Brie