Cranberry & Spinach Stuffed Chicken Breasts with Brie

Ingredients:

4 boneless, skinless chicken breasts

1 cup fresh spinach leaves

½ cup dried cranberries (unsweetened preferred)

4 oz brie cheese, rind removed, sliced

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried thyme

1 tsp paprika

Salt & black pepper, to taste

Toothpicks or kitchen twine

Directions:

Preheat oven to 375°F (190°C).

Using a sharp knife, carefully slice a pocket into the thickest part of each chicken breast without cutting through.

Stuff each pocket with spinach, cranberries, and slices of brie. Secure with toothpicks.

Rub chicken breasts with olive oil, then season with garlic powder, thyme, paprika, salt, and pepper.

Heat a large oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.

Transfer skillet to the oven and bake for 20–25 minutes, until chicken reaches 165°F (74°C) internally.

Let rest 5 minutes before slicing. Remove toothpicks and serve warm.

Nutritional Info (per serving, 4 servings):

Calories: ~360

Protein: 36g

Fat: 15g

Carbohydrates: 14g

Fiber: 2g

Sugars: 10g