Ingredients
- 4Â boneless, skinless chicken breasts
- 1 cup (30 g) fresh spinach, roughly chopped
- ½ cup (60 g) cranberries (fresh or dried; if dried, soak 5 minutes)
- 4 oz (115 g) Brie cheese, sliced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- Toothpicks or kitchen twine, for securing
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Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- With a sharp knife, cut a pocket into the thickest side of each chicken breast—don’t slice all the way through.
- Stuff each with spinach, cranberries, and Brie. Secure with toothpicks or twine.
- Rub outside with olive oil, then season with garlic powder, thyme, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden.
- Transfer skillet to oven. Bake 20–25 minutes, until chicken reaches 165°F (74°C) internally.