Preparation

• Preheat your oven to 375°F (190°C).
• In a large skillet set over medium heat, add one tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant.
• Add 2 cups of chopped fresh spinach to the skillet and cook for about 3-4 minutes until the spinach wilts.
• In a mixing bowl, combine the wilted spinach mixture with ½ cup of dried cranberries, ½ cup of crumbled goat cheese, and ¼ cup of softened cream cheese. Add salt, black pepper, and dried thyme, and stir well.
• Butterfly each chicken breast by slicing them horizontally, making a pocket for stuffing.
• Season the inside and outside of each chicken breast with salt and black pepper.
• Fill each chicken breast with the spinach and cranberry filling, securing the opening with toothpicks or kitchen twine.
• Place the stuffed chicken breasts in a greased baking dish and pour ¼ cup of chicken broth around them.
• Drizzle balsamic vinegar over the top of the stuffed chicken if desired.
• Cover with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the chicken is cooked through.
• Let the chicken rest for 5 minutes before serving. Remove toothpicks or twine before slicing.