Apple Brie Stuffed Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts (6 oz each)
02 -
Heaping ½ teaspoon kosher salt
03 -
⅓ teaspoon black pepper
04 -
½ teaspoon dried thyme (or 2 teaspoons fresh thyme)
05 -
Handful of baby spinach or arugula (optional)
06 -
½ green apple, thinly sliced (about 12 slices)
07 -
½ wheel brie cheese, cut into slices (about 12 slices)
08 -
2 tablespoons Dijon mustard
09 -
1 heaping tablespoon coarse ground mustard
10 -
1 tablespoon extra-virgin olive oil
# Instructions:
01 -
Cut each chicken breast horizontally so it opens up like a book, staying connected on one side.
02 -
Sprinkle the insides with salt, pepper, and thyme. Layer a few pieces of spinach or arugula on one side of each breast. Top with about 3 apple slices and 3 brie slices per chicken breast.
03 -
Fold each chicken breast over to close it up. You can use toothpicks to secure them if you want, but it's not necessary.
04 -
Mix both mustards together in a small bowl. Brush half of the mixture on top of the closed chicken breasts.
05 -
Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts mustard-side down in the pan. Brush the other side with the remaining mustard mixture.
06 -
Sear for 3 to 4 minutes on each side until nicely browned. Flip carefully so the filling stays inside.
07 -
After both sides are browned, cover the pan and reduce heat to just under medium. Cook for 5 to 8 minutes more, depending on thickness, until the chicken is cooked through.
08 -
Plate the chicken breasts and spoon the pan sauce over the top. Serve hot.
# Notes:
01 -
The tart green apple balances perfectly with the creamy brie
02 -
Don't skip the mustard coating - it adds amazing flavor
03 -
The pan sauce is delicious spooned over mashed potatoes or rice
04 -
Make sure not to overcook or the chicken will dry out
05 -
Perfect for fall dinners or special occasions