Brie Apple Chicken (Print Version)
# Ingredients:
→ Filling and Chicken
01 -
4 skinless, boneless chicken breasts (6 oz each, totaling 24 oz)
02 -
Slices of 1 medium tart apple, such as Granny Smith
03 -
4 oz of Brie cheese, cut into slices
→ Spices and Herbs
04 -
1/2 teaspoon of salt
05 -
1/4 teaspoon of ground black pepper
06 -
1/4 teaspoon of dried thyme leaves
→ Topping Mix
07 -
1 tablespoon of olive oil
08 -
1 tablespoon pure maple syrup
09 -
1 tablespoon smooth Dijon mustard
10 -
1 teaspoon coarse-grain Dijon mustard
# Instructions:
01 -
Set your oven to heat up to 400°F (200°C). Cover a baking sheet with parchment paper and leave it aside.
02 -
Place each chicken breast flat on a cutting board. Carefully cut each horizontally to make a pocket, making sure not to go all the way through. Open them like you’re opening a book.
03 -
Add evenly sliced apples into the pockets of each chicken breast. Place the Brie slices on top of the apples. Gently fold the chicken closed to keep the filling in place.
04 -
Sprinkle both sides of the stuffed chicken with dried thyme, ground pepper, and salt.
05 -
Warm olive oil in a large skillet over medium-high heat. Quickly sear each chicken piece for about 1 or 2 minutes on each side until a golden crust forms. Move the browned chicken to the baking tray.
06 -
Combine smooth Dijon, whole-grain Dijon, and maple syrup in a small bowl. Brush this mix over the chicken tops using a pastry brush.
07 -
Bake the chicken in the warmed oven for about 20 to 25 minutes or until it’s fully cooked and no longer pink inside.