Apple and Brie Chicken Dish (Print Version)
# Ingredients:
→ Chicken and Filling
01 -
4 boneless, skinless chicken breasts (6 oz each, 24 oz total)
02 -
1 medium Granny Smith apple, thinly sliced
03 -
4 oz light Brie cheese, sliced
→ Seasonings
04 -
½ tsp salt
05 -
¼ tsp black pepper
06 -
¼ tsp dried thyme
→ Glaze
07 -
1 tbsp olive oil
08 -
1 tbsp maple syrup
09 -
1 tbsp creamy Dijon mustard
10 -
1 tsp whole grain Dijon mustard
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
02 -
Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket without cutting all the way through. Open the breasts like a book.
03 -
Evenly distribute apple slices inside each chicken breast. Top with Brie slices. Fold the chicken over the filling and press gently to secure.
04 -
Season both sides of the stuffed chicken with salt, black pepper, and thyme.
05 -
Heat olive oil in a large skillet over medium-high heat. Cook the stuffed chicken in batches (2 pieces at a time) for 1-2 minutes per side until golden brown. Transfer the seared chicken to the prepared baking sheet.
06 -
In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
07 -
Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.