Directions

1. In a pan over medium-low heat, warm ¼ cup olive oil and wilt the spinach. Remove and set aside.

2. In the same pan, add the shallot, cranberries, balsamic vinegar, and honey. Cook until the cranberries soften.

3. Stir the spinach back in, mix for 1 minute, then remove from the heat.

4. Slice each chicken breast horizontally, creating a pocket without cutting fully through.

5. Season the chicken inside and out with M&B Garlic Powder, M&B Fine Ground Pepper, M&B Poultry Seasoning, and a pinch of salt.

6. Layer brie slices inside each chicken breast.

7. Add a generous amount of the spinach–cranberry mixture on top of the brie, then close the chicken.

8. In an oven-safe baking dish, drizzle half of the remaining olive oil on the bottom. If you have leftover spinach–cranberry mixture, spread it in the dish and place the stuffed chicken on top.

9. Drizzle the remaining olive oil over the chicken and top each breast with a sprig of fresh rosemary.

10. Bake at 400°F for 45 minutes.

11. Remove from the oven and serve.