Cranberry & Spinach Stuffed Chicken Breasts with Brie

•  4 boneless, skinless chicken breasts
•  1/2 cup fresh spinach
•  1/3 cup dried cranberries
•  4 oz brie cheese
•  2 tbsp olive oil
•  1 tsp garlic powder
•  1/2 tsp thyme

1.   For the glaze mix the honey, balsamic vinegar, Dijon mustard
2. Mix spinach, cranberries, and brie cheese.
3. Fill chicken breasts with spinach-cranberry mixture.
4. Brush the top and place in a 375 degree oven for 25 minutes or until it reaches 165 degrees, basting with honey-balsamic glaze during baking.