Apple Brie Chicken (Print Version)
# Ingredients:
→ Chicken and Filling
01 -
4 boneless chicken breasts
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon ground black pepper
04 -
1 Honeycrisp apple, sliced thinly into half-moon shapes
05 -
4 ounces brie cheese, chilled and thinly sliced
→ Cider Sauce
06 -
1 cup apple cider or juice
07 -
2 tablespoons pure maple syrup
08 -
1/2 tablespoon garlic, finely minced (about 2 cloves)
09 -
1 teaspoon Dijon mustard
10 -
2 teaspoons fresh thyme leaves
11 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Switch your oven on to 375°F. Line a baking sheet with parchment, or spray a broiler-safe skillet with nonstick spray to prevent sticking.
02 -
Slice the chicken breasts horizontally so you can fold them open like a book, but don't go all the way through. Sprinkle a bit of salt and pepper inside, lay 7-9 apple slices and 3-4 brie slices, then close it up.
03 -
Put the stuffed chicken breasts carefully in your pan and bake them for 25-30 minutes until they're nearly fully cooked through.
04 -
While the chicken is baking, toss all the sauce ingredients into a small saucepan and let it gently bubble on medium heat. Cook it until it thickens and reduces by half, which will take about 12-15 minutes.
05 -
Turn your oven to broil mode. Brush the chicken with your sauce, then broil for 10-12 minutes. Keep an eye on it to avoid burning, and make sure the chicken's inside temperature hits 165°F. Serve warm with more sauce spooned over.
# Notes:
01 -
Keep brie cold for easier slicing.
02 -
Watch closely while broiling so the glaze doesn't burn.
03 -
You'll need 7-9 apple slices and 3-4 brie pieces for each chicken breast.