Description
A delicious and elegant Apple and Brie Stuffed Chicken recipe featuring tender chicken breasts stuffed with fresh apple slices, creamy brie cheese, and subtle herbs. Perfectly seared to golden perfection, this dish offers a balance of savory and sweet flavors, ideal for a cozy dinner or special occasion.
Ingredients
Scale
Chicken and Filling
- 4 (6 oz.) boneless, skinless chicken breasts
- Heaping ½ teaspoon kosher salt
- ⅓ teaspoon black pepper
- ½ teaspoon dried thyme (substitute for about 2 teaspoons chopped fresh thyme)
- Handful of baby spinach or arugula (optional)
- ½ green apple, thinly sliced (about 12 slices)
- ½ wheel of brie cheese, cut into slices (about 12 slices)
Sauce and Cooking
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon coarse ground mustard
- 1 tablespoon extra-virgin olive oil
Instructions
- Prepare Chicken: Butterfly the chicken breasts by slicing horizontally almost through, opening them like a book while keeping one side attached.
- Season and Layer: Sprinkle the insides of the chicken breasts evenly with kosher salt, black pepper, and dried thyme. Place a few baby spinach or arugula leaves on one side of each chicken breast to form a base layer.
- Add Filling: Layer about 3 slices of thinly sliced green apple and 3 slices of brie cheese over the greens on each breast, ensuring even distribution.
- Fold and Secure: Fold the chicken breasts back closed over the filling. Optionally, use toothpicks to secure the edges if desired.
- Apply Mustard Mixture: In a small bowl, mix Dijon mustard and coarse ground mustard. Brush half of this mixture onto the outside top of each chicken breast.
- Sear the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Place the chicken breasts mustard-side down into the pan and brush the other side with the remaining mustard mixture.
- Cook Each Side: Sear the chicken breasts for 3-4 minutes on each side, carefully flipping to keep the fillings intact and develop a golden crust.
- Finish Cooking: After searing, cover the skillet, reduce heat to just under medium, and cook for an additional 5-8 minutes until chicken is cooked through and reaches an internal temperature of 165°F, depending on breast thickness.
- Serve: Plate the chicken breasts immediately while hot, spooning any pan sauce over the top for added flavor.
Notes
- For an oven-baked option, preheat to 375°F and prepare chicken as above.
- Place mustard-brushed chicken on a foil-lined baking sheet, drizzle with olive oil or spray with cooking spray, and bake for 30-35 minutes until fully cooked.
- Oven baking lacks pan sauce but offers a hands-off cooking method.
- Store leftovers in a covered container in the refrigerator for 4-5 days.
- Reheat leftovers by slicing and warming gently in a skillet or microwave to retain moisture.
- Butterflying chicken breasts evenly helps cook the filling through without drying the meat.
Nutrition
- Serving Size: 1 stuffed chicken breast (6 oz.)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
