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–+ servings
Apple and brie stuffed chicken on a white tray with fresh thyme.
Course Main Course

Apple and Brie Stuffed Chicken Breast

By: Elysia Cartlidge
Servings 4 servings
This Apple Brie Stuffed Chicken is a surprisingly easy and elegant entree, perfect for date night or company! Tender boneless chicken breasts are lightly seasoned and stuffed with brie and apples and coated with a maple, garlic, and dijon glaze. Serve with steamed green beans or a nice salad!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 4 small boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 small firm red apple, sliced thin
  • 4 ounces brie, sliced thin
  • 1 tablespoon olive oil

For the Glaze

Instructions

  • Preheat oven to 400℉.
  • Slice pockets into the chicken by making a horizontal cut into the side, not going all the way through.
  • Season chicken breasts inside and out with salt, pepper and garlic powder. Stuff each chicken breast with 3-4 apple slices and 1 oz of brie cheese. Use toothpicks to hold the chicken together if necessary.
  • In a large, oven safe skillet over medium high heat, add the oil. Once the pan is hot add in the chicken and brown each side undisturbed, about 2-4 minutes per side. 
  • While chicken is browning, whisk together the maple syrup, dijon mustard, thyme and garlic until smooth. Set aside 2 tablespoons of the mixture in a separate bowl for glazing after the chicken is cooked.
  • When chicken is browned, brush each breast with the remaining glaze. Place the skillet in the oven and bake until the thickest part of the chicken has reached 165℉, about 20-25 minutes. Brush cooked chicken breasts with reserved glaze.
  • Let chicken rest for 5 minutes and serve with freshly steamed green beans. 

Notes

  • This recipe was developed using Honeycrisp apples. Crisp apples that can stand up to some cooking will work in this dish. Gala, fuji, or even granny smith would work in this dish. Avoid apples like macintosh that tend to break down easily when heated. 
  • If your chicken breasts are very thick, you can very lightly pound them out until they are a more even thickness before you cut a slit in them. 
  • Make sure that you use a large enough skillet to cook the chicken so that it’s not too crowded. Otherwise, it might be hard to flip the chicken. 
  • I recommend using a pair of tongs to pick up and carefully flip the chicken so that the fillings don’t fall out. 
  • If you don’t have an oven-safe skillet or pan, you can cook the chicken in a large skillet and move the chicken to a baking dish when transferring to the oven.

Nutrition

Calories: 287kcalCarbohydrates: 20gProtein: 27gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 86mgSodium: 555mgPotassium: 546mgFiber: 1gSugar: 16gVitamin A: 164IUVitamin C: 4mgCalcium: 62mgIron: 1mg
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