Preheat oven to 375°F.

In a small skillet, sauté spinach and garlic with a splash of water until wilted, then squeeze out excess moisture.

Slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.

Stuff each pocket with the sautéed spinach, dried cranberries, and Brie strips.

Secure the openings with toothpicks.

Season the outside of the chicken with smoked paprika, salt, and pepper.

Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 3 minutes per side until golden.

Whisk chicken broth, balsamic glaze, and honey together and pour into the skillet.

Transfer the skillet to the oven and bake for 15 to 18 minutes until the chicken reaches an internal temperature of 165°F.

Remove toothpicks, spoon the pan sauce over the chicken, and garnish with fresh rosemary.