Pat the chicken breasts dry with paper towels. Cut a pocket into the thickest part of each breast, being careful not to cut all the way through.

Slice the brie cheese into thick wedges. Toss the fresh cranberries with a little honey or sugar. Stuff each chicken pocket with two slices of brie and a generous spoonful of cranberries. Secure the opening with toothpicks if necessary.

Rub the outside of the chicken with olive oil, salt, pepper, and finely chopped rosemary.

Heat a large oven-safe skillet over medium-high heat with a tablespoon of butter. Place the chicken in the pan. Sear for 3 to 4 minutes per side until deeply golden.

Transfer the skillet to a preheated oven at 400 degrees Fahrenheit. Bake for 12 to 15 minutes or until the internal temperature reaches 165 degrees.

While the chicken rests, return the skillet to the stove. Add a splash of white wine and a bit more garlic. Scrape up the brown bits to create a simple, elegant glaze.