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Cranberry & Spinach Stuffed Chicken Breasts with Brie Ingredients: 4 boneless, skinless chicken breasts 1 cup (30 g) fresh spinach, roughly chopped ½ cup (60 g) fresh or dried cranberries (if dried, soak in warm water for 5 min) 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 Directions: Preheat oven to 375°F (190°C). Grease a baking dish lightly with olive oil. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast. Stuff each with spinach, cranberries, and slices of Brie. Secure with toothpicks or kitchen twine. Rub the outside of the chicken with olive oil, then season with garlic powder, thyme, salt, and pepper. Heat an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden. Transfer skillet to oven and bake for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally. Remove toothpicks/twine, rest for 5 minutes, and serve warm. Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Kcal: ~390 per serving Servings: 4