Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) salt
  • ½ tsp (3g) cracked black pepper
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • ⅓ cup (50g) dried cranberries
  • 4 oz (115g) Brie cheese, sliced into small rectangles or cubes
  • 1 clove (5g) garlic, minced
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Carefully place your hand on top of the chicken breast. Using a sharp knife, cut a horizontal slit into the thickest part of the breast, creating a pocket, ensuring you do not cut all the way through to the other side.
  2. Pat the exterior of the chicken breasts dry with paper towels and rub with olive oil, salt, pepper, and garlic powder.
  3. In a medium bowl, toss the chopped spinach, dried cranberries, and minced garlic with melted butter.
  4. Spoon a generous amount of the spinach and cranberry mixture into each chicken pocket, then slide 1-2 pieces of Brie cheese on top of the spinach. Secure the opening with 2-3 toothpicks.
  5. Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until the exterior is mahogany-colored and crisp.
  6. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 12-15 minutes, or until an instant-read thermometer confirms the internal temperature has reached 165°F (74°C).
  7. Let the meat rest for 5 minutes before removing the toothpicks and serving.