Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups fresh baby spinach, roughly chopped
  • ⅓ cup unsweetened dried cranberries
  • 4 oz brie cheese, sliced into thin strips
  • 1 tbsp olive oil

Instructions:

  1. Sauté the chopped spinach in 1 tbsp olive oil over medium heat just until wilted. Remove from heat immediately and toss with the dried cranberries in a small bowl.
  2. Lay the chicken breasts flat and slice a horizontal pocket into the thickest part of the breast, creating an envelope without cutting all the way through.
  3. Spoon the spinach-cranberry mixture into the pocket and add a slice of brie cheese. Secure the opening with toothpicks or kitchen twine.
  4. Rub the salt, pepper, garlic powder, and thyme over the exterior of the chicken breasts.
  5. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until a deep golden-brown crust forms.
  6. Transfer the skillet directly into a preheated oven and bake until the internal temperature reaches 165°F (74°C).