Ingredients: |
Ingredients: For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup fresh spinach, chopped
1/2cup dried cranberries
4 oz brie cheese, (8 equal slices)
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Glaze:
2 tablespoons honey
2 tablespoon balsamic glaze
1/4 teaspoon Dijon mustard
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Directions: |
Directions:-Preheat your oven to 375°F . Lightly grease a baking dish or line with parchment paper.
-Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.
- In a bowl, stuff each chicken breast with the spinach, cranberries, and 2 slices of the Brie and secure the opening with toothpicks if needed.
-Rub the chicken breasts with olive oil (I used garlic infused) and season with garlic powder, dried thyme, salt, and black pepper.
-Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven (or place the chicken in the prepared baking dish) and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.
While the chicken is baking, whisk together honey & Dijon mustard in a small bowl. Heat in microwave for 20 seconds to make mixture thin.
-Drizzle both the honey mustard & the Balsamic glaze over the chicken before serving. Remove toothpicks if used.
-Garnish with additional dried cranberries or fresh spinach if desired. |
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