Apple Brie Stuffed Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 Honeycrisp apple, thinly sliced with core removed
03 -
1 wedge of Brie cheese, cut into slices
04 -
Sea salt and freshly ground black pepper
05 -
A drizzle of olive oil for searing
→ For the Glaze
06 -
2 tablespoons pure maple syrup
07 -
1 teaspoon Dijon mustard
08 -
¼ teaspoon dried thyme leaves
09 -
1 clove of garlic, finely minced
# Instructions:
01 -
In a small bowl, combine the maple syrup, Dijon mustard, dried thyme, and minced garlic. Whisk everything together until well blended, then set aside while you prepare the chicken.
02 -
Set your oven to preheat at 400°F so it's nice and hot when you're ready to bake.
03 -
Place each chicken breast flat on your cutting board. Using a sharp knife, carefully cut a horizontal slit through the thickest part of each breast, going about three-quarters of the way through to create a pocket. Be careful not to cut all the way through. Season both the inside and outside generously with salt and pepper.
04 -
Heat up a large cast iron skillet over medium-high heat and add a splash of olive oil. Once the oil shimmers and the pan is hot, lay the chicken breasts in and let them sear without moving them for about 2 to 3 minutes on each side until they develop a nice golden crust. Remove from the skillet and let them rest briefly.
05 -
Open up the pocket you created in each chicken breast and layer in the apple slices and Brie cheese, distributing them evenly. If you're worried about the filling escaping during cooking, you can secure the opening with a toothpick or two.
06 -
Place the stuffed chicken breasts back into the cast iron skillet. Use a pastry brush to generously coat the top of each breast with the maple glaze you prepared earlier. Transfer the entire skillet into your preheated oven and bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
07 -
Remove the skillet from the oven and let the chicken rest for a couple of minutes before serving. Plate up and enjoy while it's hot and the cheese is still melty!
# Notes:
01 -
If you don't have a cast iron skillet, no worries! You can sear the chicken in any oven-safe skillet or regular pan, then transfer the stuffed breasts to a baking dish before putting them in the oven.
02 -
Want extra glaze for drizzling? Make a double batch and keep half separate so you have one portion for brushing during cooking and another clean portion for serving at the table.
03 -
Honeycrisp apples work beautifully here because of their sweet-tart flavor and crisp texture, but feel free to substitute with Gala or Fuji apples if that's what you have on hand.