Brie Apple Chicken (Print Version)
# Ingredients:
→ Filling and Chicken
01 -
1 medium Granny Smith apple, sliced thin
02 -
4 pieces of boneless, skinless chicken breasts (6 oz each, total 24 oz)
03 -
4 oz of light Brie cheese, cut into slices
→ Spices
04 -
¼ tsp of ground black pepper
05 -
½ tsp of salt
06 -
¼ tsp of dried thyme leaves
→ Sauce
07 -
1 tbsp of Dijon mustard (creamy)
08 -
1 tsp of Dijon mustard (whole grain)
09 -
1 tbsp of real maple syrup
10 -
1 tbsp of olive oil
# Instructions:
01 -
Turn your oven on to 400°F (200°C) and let it preheat. Grab a baking sheet and place a sheet of parchment paper on it, then set it aside.
02 -
Lay your chicken breasts on a flat surface like a cutting board. Carefully cut each breast sideways with a sharp knife to create a pocket, but don't slice all the way through. Open them gently, like a book.
03 -
Take the apple slices and arrange them inside the chicken pockets. Put the Brie slices on top of the apple. Close the chicken over the filling and press lightly to seal it together.
04 -
Lightly sprinkle salt, pepper, and thyme on both sides of the stuffed chicken.
05 -
Place a skillet on the stove over medium-high heat and pour in some olive oil. Cook two chicken breasts at a time for 1-2 minutes on each side until they’re golden. Move them from the pan to the baking sheet you prepared earlier.
06 -
Combine the maple syrup, creamy Dijon mustard, and whole grain mustard in a small bowl. Use a pastry brush to coat the top of the chicken with this mixture.
07 -
Put the baking sheet with the chicken into the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked through.