Apple Brie Stuffed Chicken (Print Version)
# Ingredients:
→ Chicken & Stuffing
01 -
Boneless chicken breasts, 4
02 -
Kosher salt, 1 teaspoon
03 -
Black pepper, 1/2 teaspoon
04 -
Honeycrisp apple, thinly sliced into half moons, 1
05 -
Cold brie cheese, thinly sliced, 4 ounces
→ Apple Cider Glaze
06 -
Apple cider or apple juice, 1 cup
07 -
Pure maple syrup, 2 tablespoons
08 -
Minced garlic (about 2 cloves), 1/2 tablespoon
09 -
Dijon mustard, 1 teaspoon
10 -
Fresh thyme leaves, 2 teaspoons
11 -
Kosher salt, 1/2 teaspoon
# Instructions:
01 -
Heat your oven to 375°F. Get your baking sheet ready with parchment paper, or if using a broil-safe skillet, give it a good coating of nonstick spray.
02 -
Butterfly each chicken breast by cutting horizontally (like opening a book), but don't cut all the way through. Season the inside with salt and pepper, then layer with about 7-9 thin apple slices and 3-4 slices of cold brie. Close the chicken to seal everything inside.
03 -
Transfer your stuffed chicken breasts carefully to your prepared pan and bake for 25-30 minutes until they're almost done.
04 -
While the chicken bakes, combine all your glaze ingredients in a small skillet over medium heat. Let it simmer and reduce by half until thick and syrupy, about 12-15 minutes.
05 -
Switch your oven to broil. Brush your chicken with the glaze and broil for 10-12 minutes, watching carefully, until the chicken reaches 165°F inside. Serve warm with extra glaze drizzled on top.
# Notes:
01 -
Keep the brie cold until slicing for cleaner cuts
02 -
Watch carefully during broiling to prevent burning the glaze
03 -
Each chicken breast needs about 7-9 apple slices and 3-4 brie slices