Instructions
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Create Pockets: Using a sharp knife, carefully slice a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
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Season: Rub the chicken breasts with olive oil. In a small bowl, mix the garlic powder, thyme, salt, and pepper. Season both the outside and the inside of the pockets with this mixture.
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Stuff: Stuff each pocket with a layer of chopped spinach, a sprinkle of cranberries, and 1-2 slices of brie. Secure the openings with toothpicks if they won’t stay closed.
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Sear: Heat an oven-safe skillet over medium-high heat. Add a drizzle of oil if needed. Sear the chicken for 2-3 minutes per side, until a golden-brown crust forms.
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Make Glaze: While the chicken sears, whisk together the honey, balsamic vinegar, and Dijon mustard in a small bowl.
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Bake: Brush the seared chicken generously with the glaze. Transfer the entire skillet to the preheated oven and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
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Rest and Serve: Remove the skillet from the oven. Transfer the chicken to a cutting board, tent with foil, and let it rest for 5 minutes. This allows the juices to redistribute. Remove toothpicks, slice, and serve drizzled with any remaining pan juices.
Key Improvements in this Rewrite:
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Clearer Structure: Ingredients are grouped by their purpose (Stuffing, Glaze) rather than just listed, making prep more intuitive.
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Logical Flow: Steps are ordered to minimize downtime (e.g., making the glaze while the chicken sears).
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Pro Tips Included: Helpful hints like patting the chicken dry for a better sear and removing the brie rind are woven into the instructions.
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Enhanced Readability: Bolding key actions and using bullet points makes the recipe easy to scan.
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Appetizing Language: The title and description are more descriptive and engaging.
