Brie Stuffed Chicken With Cranberry Sauce And Spinach - cooking recipe

Ingredients

4 None chicken breasts, about 1/3 lb each
4 oz Brie cheese, sliced thinly
12 oz baby spinach leaves
4 oz cranberry sauce

Preparation

Cut a 1 inch slit in the thick end of each chicken breast. Carefully push the knife through to make a pocket, without cutting all the way through. Push some of the cheese into the pocket and secure with toothpicks.
Stir the spinach in a heated, oiled frying pan, 2-3 mins, until wilted. Season, remove from pan and cover to keep warm.
Cook the chicken in the same pan, 5-7 mins, until cooked through. Remove from pan. Cover and set aside 5 mins. Serve on a bed of spinach with the cranberry sauce.