Cranberry and Spinach Stuffed Chicken Breasts with Brie

---

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh spinach, chopped
• 1/3 cup dried cranberries
• 4 oz brie cheese, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Glaze:

• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon Dijon mustard

---

Instructions

1. Preheat oven to 375°F (190°C).

2. Prep the chicken:
   Use a sharp knife to cut a pocket into the side of each chicken breast—don’t cut all the way through. Season the outside with salt, pepper, garlic powder, and thyme.

3. Stuff the chicken:
   In each pocket, place a layer of chopped spinach, a few dried cranberries, and slices of brie cheese. Use toothpicks to secure the edges if needed.

4. Sear:
   Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden brown (about 2–3 minutes per side).

5. Make the glaze:
   In a small bowl, mix together honey, balsamic vinegar, and Dijon mustard.

6. Bake:
   Brush the glaze over the chicken and transfer the skillet to the oven. Bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).

7. Rest & serve:
   Let the chicken rest for 5 minutes before slicing. Drizzle any pan juices over the top.