Description
Delight in the perfect blend of savory and sweet with this Apple and Brie Stuffed Chicken Breast recipe. Tender chicken breasts are stuffed with crisp Honeycrisp apple slices and melted creamy Brie, then glazed with a flavorful maple and Dijon mustard glaze, creating a gourmet meal that is simple to prepare and sure to impress.
Ingredients
For the Stuffed Chicken:
- 2 boneless, skinless chicken breasts
- 1 Honeycrisp apple, cored and thinly sliced
- 1 wedge of Brie cheese, sliced
- Salt, to taste
- Black pepper, to taste
For the Maple Glaze:
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon dried thyme
- 1 garlic clove, minced
Instructions
- Prepare the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, dried thyme, and minced garlic until fully combined. Set aside.
- Preheat the oven: Heat your oven to 400°F (204°C) to ensure it is ready for baking the stuffed chicken breasts later.
- Prepare the chicken: Place the chicken breasts flat on a cutting board and carefully cut a slit horizontally into each breast about three-quarters of the way through to create a pocket for stuffing. Season both sides generously with salt and black pepper.
- Sear the chicken: Heat a large cast iron skillet over medium-high heat and add a splash of olive oil. Once hot, sear the chicken breasts for 2 to 3 minutes on each side until golden brown. Remove from heat temporarily.
- Stuff the chicken: Carefully open the slit in each chicken breast and stuff each with slices of Honeycrisp apple and Brie cheese. If desired for extra security, secure the openings with toothpicks to keep the filling intact during baking.
- Glaze and bake: Place the stuffed chicken breasts back into the cast iron skillet. Brush each breast generously with the prepared maple glaze. Transfer the skillet to the preheated oven and bake for 20 to 22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) ensuring the chicken is cooked through.
- Serve: Remove from the oven, let rest briefly, then serve immediately to enjoy the melty Brie and tender apple flavors combined with the maple glaze.
Notes
- Use a sharp knife to carefully cut the chicken breast pocket without slicing through completely.
- Honeycrisp apples are preferred for their sweet-tart flavor and firm texture, but other crisp apples like Fuji or Gala can be used.
- To make cleanup easier, use a cast iron skillet suitable for both stovetop and oven cooking.
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is safely cooked.
- Brie rind is edible; leave it on for extra flavor or trim it off if preferred.
