Apple and Brie Stuffed Chicken (Print Version)
Juicy chicken stuffed with crisp apple and creamy brie, finished with a maple Dijon glaze.
# Ingredients:
01 -
4 boneless, skinless chicken breasts, approximately 6 oz each (24 oz total)
02 -
1 medium Granny Smith apple, thinly sliced
03 -
4 oz light Brie cheese, sliced
04 -
½ tsp salt
05 -
¼ tsp black pepper
06 -
¼ tsp dried thyme
07 -
1 tbsp olive oil
08 -
1 tbsp maple syrup
09 -
1 tbsp creamy Dijon mustard
10 -
1 tsp whole grain Dijon mustard (with seeds)
# Directions:
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 the apple slices inside the chicken breasts. Top with the Brie slices. Fold the chicken back over the filling, pressing gently to secure the stuffed breasts.
04 -
Season both sides of the stuffed chicken with salt, black pepper, and dried thyme.
05 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches of two breasts at a time for about 1-2 minutes on each side until golden brown. Transfer the seared chicken to the prepared baking sheet.
06 -
In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken breasts with the glaze.
07 -
Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.