Apple Brie Chicken (Print Version)
# Ingredients:
→ Chicken & Stuffing
01 -
4 boneless chicken breasts
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 honeycrisp apple, sliced thinly into half-moon shapes
05 -
4 ounces of brie cheese, cold and sliced thin
→ Apple Cider Glaze
06 -
1 cup apple cider or juice
07 -
2 tablespoons maple syrup
08 -
1/2 tablespoon minced garlic (about 2 cloves)
09 -
1 teaspoon Dijon mustard
10 -
2 teaspoons fresh thyme leaves
11 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Preheat your oven to 375°F. Line up a baking sheet with parchment or grease a broil-safe skillet with cooking spray.
02 -
Cut the chicken breasts horizontally like opening a book, making sure not to slice all the way through. Sprinkle the inside with salt and pepper. Lay 7-9 thin slices of apple and 3-4 slices of brie inside, then fold the chicken closed to hold it together.
03 -
Place the stuffed chicken onto your pan gently. Bake for 25-30 minutes or until it’s mostly cooked through.
04 -
While waiting for the chicken, mix the glaze ingredients in a small pan and cook over medium heat. Let it simmer for 12-15 minutes, reducing to a richer, syrupy consistency.
05 -
Change your oven to broil. Spread the glaze over the chicken using a brush, then broil for 10-12 minutes. Keep an eye on it so it doesn’t burn. Make sure the chicken hits 165°F inside. Serve hot with leftover glaze drizzled on top.
# Notes:
01 -
Slice the brie when it’s still cold to get neater cuts
02 -
Pay attention while broiling, so the glaze doesn’t scorch
03 -
Each chicken breast fits 7-9 apple slices and 3-4 brie slices