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Introduction

This elegant yet easy chicken dish layers rich, creamy Brie with sweet-tart dried cranberries and fresh wilted spinach, all wrapped in golden herb-seared chicken breasts. The flavors balance beautifully: aromatic herbs and garlic, buttery pan-seared chicken, melty Brie, and a pop of bright cranberry. It’s perfect for a cozy dinner, a special gathering, or anytime you want a dish that looks stunning with minimal effort.

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Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary (or ½ tsp if using crushed)
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 tbsp butter

For the Filling & Pan Sauce

• 1 cup fresh spinach (heaping)
• 4 oz Brie cheese, sliced
• ⅓ cup dried cranberries
• 2 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup heavy cream (optional, for a richer sauce)
• 1 tsp Dijon mustard
• 1 tbsp honey (optional for sweetness balance)
• Salt & pepper to taste

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Instructions / Method

1. Prepare the Chicken

1. Pat the chicken breasts dry and season them on both sides with salt, pepper, thyme, rosemary, and garlic powder.
2. With a sharp knife, slice a pocket into the thickest side of each chicken breast (be careful not to cut through the other side).

2. Stuff the Chicken

1. Place a few spinach leaves, a couple slices of Brie, and a spoonful of dried cranberries inside each chicken breast.
2. Secure the opening with toothpicks if needed.

3. Sear the Chicken

1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the stuffed chicken breasts and sear for 3–4 minutes per side, until golden brown.
3. Remove the chicken and set aside on a plate (it will finish cooking in the sauce).

4. Build the Sauce

1. In the same skillet, lower heat to medium and add the minced garlic; sauté for 30 seconds until fragrant.
2. Pour in the chicken broth, scraping up browned bits from the pan.
3. Stir in Dijon mustard and cranberries.
4. Optional: Add honey and heavy cream for a richer, slightly sweet sauce.

5. Simmer & Finish

1. Return the seared chicken to the pan.
2. Cover and simmer on low for 10–12 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
3. Add the remaining spinach during the last 3 minutes so it wilts into the sauce.
4. Taste and adjust seasoning with salt and pepper.

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6. Serve

Spoon the creamy cranberry herb sauce over each golden chicken breast. Serve with:

• Garlic mashed potatoes
• Buttered rice
• Wild grain pilaf
• Roasted vegetables

Brie melts beautifully inside the chicken, giving each bite a luscious texture while the cranberries add brightness.

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