Instructions

• Preheat your oven to 375°F. You’ll finish this off in there after the pressure cooking part.
• Next, slice a pocket into each chicken breast. Be gentle so you don’t cut all the way through—otherwise the filling spills out and that's a mess.
• Season those chicken breasts with salt, thyme and pepper both inside and out. Gotta make sure every bite’s flavorful.
• Heat 1 tablespoon olive oil in a skillet on medium. Toss in your diced shallots, cook ’em till they're clear and smelling good, like 2 minutes tops.
• Add minced garlic and chopped spinach right after. Stir it so the spinach wilts down, ’bout 3 minutes.
• Take the skillet off the heat and stir in cranberry sauce plus your brie slices. Let all those flavors mix good and creamy.
• Now stuff each chicken breast with this yummy mixture, making sure the pockets are full but not packed tight.
• Use the rest of the olive oil to sear these stuffed chickens in the skillet about 3-4 minutes each side till golden brown.
• Then, transfer to a baking dish to finish in the oven for 20-25 minutes until cooked through. Let rest 5 minutes before slicing and serving—it makes a big difference.