1. Prep the Chicken

  • Preheat oven to 375°F.

  • Butterfly each chicken breast by slicing horizontally, but don’t cut all the way through—leave one side attached to create a pocket.

2. Make the Stuffing

  • In a bowl, mix spinach, cranberries, cream cheese, nuts, thyme, garlic powder, salt, and pepper.

3. Stuff & Wrap

  • Divide filling among chicken breasts, pressing into pockets.

  • Wrap each breast with 2-3 slices of Brie, securing with toothpicks if needed.

  • Drizzle with olive oil and honey for a golden crust.

4. Bake to Perfection

  • Place in a baking dish and bake for 25-30 minutes until chicken reaches 165°F.

  • Optional: Broil for 2-3 minutes for extra bubbly cheese.

5. Make the Pan Sauce (Optional)

  • In a small saucepan, simmer chicken broth, balsamic glaze, and Dijon until slightly thickened. Drizzle over chicken before serving.

Serving Suggestions

🍽 Pair with:

  • Garlic mashed potatoes

  • Roasted Brussels sprouts

  • Wild rice pilaf

  • A crisp white wine (Sauvignon Blanc or Chardonnay)

Pro Tips for Success

🔥 Extra juicy chicken – Brine breasts in saltwater for 30 minutes before stuffing.
🔥 Crispier cheese – Place under the broiler for the last few minutes.
🔥 Make-ahead – Assemble up to 24 hours ahead and refrigerate before baking.
🔥 No Brie? Substitute with goat cheese or Camembert.

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