A delightful blend of sweet apples and creamy brie makes this stuffed chicken a perfect dish for a cozy fall dinner.
Ingredients
4boneless, skinless chicken breasts
1apple, thinly sliced
4ozbrie cheese, sliced
3tbspolive oil
1tbspmaple syrup
1tsp Dijon mustard
1tspdried thyme
1garlic clove, minced
½salt
1pinch black pepper
Instructions
Marinate the Chicken:
In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, thyme, garlic, salt, and pepper. Add the chicken breasts, coating them evenly. Marinate for at least 5 minutes or up to 24 hours in the refrigerator.
Prepare for Baking:
Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it on a cutting board.
Stuff the Chicken:
Using a sharp knife, cut a slit lengthwise into each chicken breast, creating a pocket without cutting all the way through. Stuff each pocket with apple slices and a slice of brie.
Sear the Chicken:
Heat a large oven-safe pan or cast-iron skillet over medium heat with a little olive oil. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Bake to Perfection:
Transfer the pan to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the oven and let rest for a few minutes before serving.
Optional Pan Sauce:
While the chicken rests, place the pan over low-medium heat, add 2 tbsp of water, and scrape up the browned bits from the bottom. Simmer for a couple of minutes to thicken, then drizzle over the chicken.
Notes
Serving Suggestions: Enjoy immediately with your favorite sides, or store leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.