Description
A delicious and elegant Apple and Brie Stuffed Chicken recipe featuring tender chicken breasts filled with crisp Granny Smith apple slices and creamy Brie cheese, finished with a sweet and tangy maple Dijon glaze. Perfectly seared and baked to juicy perfection, this dish combines savory and fruity flavors for a satisfying meal.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
- 1 medium Granny Smith apple, thinly sliced
- 4 oz light Brie cheese, sliced (Trader Joe’s or President brand works well)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- 1 tbsp olive oil
Maple Dijon Glaze
- 1 tbsp maple syrup
- 1 tbsp creamy Dijon mustard
- 1 tsp whole grain Dijon mustard (the kind with seeds)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the stuffed chicken breasts.
- Prepare Chicken Pockets: Place the chicken breasts on a cutting board and carefully slice each breast horizontally to create a pocket without cutting all the way through. Open the breasts like a book to create space for the filling.
- Stuff the Chicken: Evenly distribute the thinly sliced Granny Smith apple inside each chicken breast pocket, then top with slices of light Brie cheese. Fold the chicken back over the filling, pressing gently to secure the stuffed breasts.
- Season: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme to add flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts in batches, cooking for about 1-2 minutes on each side until golden brown. Transfer the seared chicken breasts to the prepared baking sheet.
- Prepare Glaze: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard to create the glaze.
- Glaze the Chicken: Use a pastry brush to evenly coat the tops of the seared chicken breasts with the maple Dijon glaze.
- Bake: Place the baking sheet in the preheated oven and bake the chicken for 20-25 minutes, or until the chicken is fully cooked through and juices run clear.
Notes
- For best results, use a sharp knife to create clean chicken pockets without cutting through the meat entirely.
- Choose light Brie cheese for a creamy texture with less fat content.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or smoked paprika to the maple Dijon mixture.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve with a side of roasted vegetables or a fresh salad to balance the meal.
