• Preheat oven to 350 degrees. Gently spray a 9x5-inch baking dish with non-stick cooking spray. Set aside.

Prepare the Blackberry Compote

• In a sauce pan, combine the blackberries, brown sugar, vinegar, and lemon juice. Simmer over medium heat for about 5 minutes.

  Reduce the heat to low and let everything simmer for an additional 2-3 minutes.

  Frequently stir the mixture to prevent burning or overcooking. When the compote is a jam like texture, turn off heat and set aside.

Prepare the Chicken

• Butterfly and pound chicken breasts to ¼ inch thickness. You'll have 4 thin breasts. Season both sides of the chicken with salt, pepper and oregano.
• Place one slice of brie cheese and some of the baby spinach on top of each breast. Roll the chicken closed.
• Add the plain breadcrumbs to a plate. Dust or roll the stuffed chicken through the plain breadcrumbs. Secure the rolled chicken with a toothpick.
• Place the chicken in the prepared baking dish.

  Lightly spray the breaded chicken with olive oil cooking spray. This will help it to brown in the oven.

Cook the Stuffed Chicken

• Cover with foil and bake for 30 minutes or until chicken is fully cooked through. You'll want the internal temperature of the chicken to be 165 degrees Fahrenheit.
• Remove the dish from the oven, remove foil and toothpicks. Spoon the blackberry compote on top of each breast.
• Serve hot and enjoy!