Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Brie cheese: 4 oz, rind removed and cubed
- Apple: 1 medium, peeled, cored, and diced
- Fresh thyme: 1 tablespoon, chopped
- Dijon mustard: 2 tablespoons
- Maple syrup: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Butterfly each chicken breast by slicing horizontally almost all the way through, then open like a book. Season inside and out with salt and pepper.
- Step 3: In a small bowl, combine the diced apple, cubed brie, and chopped thyme. Divide the mixture evenly among the chicken breasts, placing it on one side. Fold the other side of the chicken over the filling and secure with toothpicks.
- Step 4: In a separate small bowl, whisk together the Dijon mustard and maple syrup.
- Step 5: Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly browned.
- Step 6: Transfer the chicken to the prepared baking dish. Brush the tops with the maple Dijon glaze. Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear. Remove toothpicks before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring the chicken is fully cooled before storing.
- For best results, reheat the chicken in the oven at 350°F (175°C) until warmed through, to maintain its moisture.
- Serve this elegant dish with a side of roasted root vegetables or a crisp green salad for a complete meal.
- To prevent the brie from melting out excessively during cooking, ensure the chicken breasts are securely sealed with toothpicks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American