4 ounces Brie cheese, sliced into strips or small wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Wooden toothpicks for securing the chicken
Instructions
Start by preheating your oven to 375 degrees Fahrenheit. Lay the chicken breasts flat on a cutting board and use a sharp knife to slice a pocket into the thickest part of each breast. Be careful not to cut all the way through to the other side, as you want to create a snug pouch for the filling.
Place a slice of Brie cheese inside each chicken pocket, followed by a generous spoonful of the spinach and cranberry mixture. Gently press the edges of the chicken together and secure the opening with two or three toothpicks to keep the cheese from leaking out during the cooking process.
In a small dish, mix the garlic powder, thyme, smoked paprika, salt, and pepper. Rub the olive oil over the outside of the chicken breasts and then coat them evenly with the seasoning blend. Heat a large oven-safe skillet over medium-high heat and sear the chicken for about 3 minutes per side until golden brown.
Transfer the skillet directly into the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Once done, let the chicken rest for 5 minutes before removing the toothpicks and serving.
