Ingredients:

- 1 pound quick chicken (cubed)

- 1/2 cup dried cranberries

- 4 oz brie cheese

- Olive oil

- Salt and pepper

Direction:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix together the cubed quick chicken and dried cranberries.

3. Drizzle olive oil over the chicken and cranberries and season with salt and pepper to taste. Toss to coat evenly.

4. Place the chicken and cranberries on the prepared baking sheet and bake for 15-20 minutes, or until the chicken is cooked through.

5. While the chicken is baking, slice the brie cheese into thin pieces.

6. Once the chicken is cooked, remove from the oven and let it cool slightly.

7. Cut out small rounds or squares from a loaf of bread and brush with olive oil.

8. Place the bread pieces on a baking sheet and bake for 5-7 minutes, or until lightly toasted.

9. Top each toasted bread piece with a slice of brie and a spoonful of the chicken and cranberry mixture.

10. Return the canapes to the oven and bake for an additional 5-7 minutes, or until the brie is melted and bubbly.

11. Serve the warm canapes as an appetizer or snack. Enjoy!