Chicken Stuffed with Brie and Apple (Print Version)
# Ingredients:
→ Chicken & Filling
01 -
4 boneless chicken breasts
02 -
1 teaspoon of kosher salt
03 -
Half a teaspoon of black pepper
04 -
1 Honeycrisp apple, thinly cut into half-circle slices
05 -
4 ounces of cold brie cheese, sliced thinly
→ Glaze with Apple Cider
06 -
1 cup of apple cider or juice
07 -
2 tablespoons of pure maple syrup
08 -
Half a tablespoon of minced garlic, about 2 cloves
09 -
1 teaspoon of Dijon mustard
10 -
2 teaspoons of fresh thyme leaves
11 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Preheat your oven to 375°F. Lay a piece of parchment over your baking sheet, or grease a broiler-friendly skillet with nonstick spray.
02 -
Slice the chicken breasts horizontally without completely cutting through, creating a pocket. Sprinkle the inside with salt and pepper. Fill each chicken breast with 7-9 apple slices and 3-4 brie slices. Press the chicken closed to secure the filling.
03 -
Move the stuffed chicken to your greased pan and bake for about 25-30 minutes until nearly cooked through.
04 -
While the chicken is in the oven, mix up all the glaze ingredients in a small pan over medium heat. Let it simmer for 12-15 minutes until it thickens and reduces by about half.
05 -
Switch your oven to broil mode. Use a brush to coat your chicken with the glaze, then broil for 10-12 minutes. Keep an eye on it to ensure the glaze doesn’t burn. The chicken is done when it hits an internal temp of 165°F. Add extra glaze when serving.
# Notes:
01 -
Keep the brie chilled to make cutting easier.
02 -
Watch closely when broiling so the glaze doesn’t burn.
03 -
You’ll need 7-9 apple slices and 3-4 brie slices per chicken breast.