Preheat oven to 180⁰C. Carefully slice each chicken breast from the side so that you create a pocket. Fold back the flap so that the breasts are easy to stuff.
Pan fry spinach leaves for one minute or until it begins to wilt. Remove from heat and pat liquid away from leaves with a paper towel. Dice camembert cheese and combine with pine nuts, chopped thyme, lemon juice and finely chopped garlic clove.
Divide filling into four portions and stuff inside the chicken breasts. Season with salt and pepper and pan fry each breast for 3 minutes each side until golden brown.
Place chicken in a casserole dish with chicken stock. Cover and bake for 15-20 minutes until the juices in the chicken run clear.
Serve on a bed of rice or couscous with vegetables or salad.