Stuffed Chicken Apple Brie (Printer-Friendly Version)
Tender chicken breasts filled with creamy brie and crisp apple, seared and topped with a savory mustard sauce.
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts (6 oz each)
02 -
½ teaspoon kosher salt, heaping
03 -
⅓ teaspoon black pepper
04 -
½ teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
→ Filling
05 -
Handful of baby spinach or arugula (optional)
06 -
½ green apple, thinly sliced (approximately 12 slices)
07 -
½ wheel of Brie cheese, thinly sliced (approximately 12 slices)
→ Sauce
08 -
2 tablespoons Dijon mustard
09 -
1 tablespoon heaping coarse ground mustard
10 -
1 tablespoon extra-virgin olive oil
# Steps to Follow:
01 -
Cut the chicken breasts horizontally to open like a book, keeping one side attached.
02 -
Sprinkle kosher salt, black pepper, and thyme evenly over the inside surfaces of each chicken breast.
03 -
Place a layer of spinach or arugula on one side of each breast, then top each with about 3 slices of green apple and Brie cheese.
04 -
Fold the chicken breasts over to enclose the filling and secure with toothpicks if necessary.
05 -
In a small bowl, mix Dijon mustard with coarse ground mustard and brush half the mixture onto the tops of the chicken breasts.
06 -
Heat olive oil in a large skillet over medium-high heat. Place chicken breasts mustard-side down in the skillet, brush the other side with the remaining mustard mixture, and sear for 3-4 minutes per side until golden brown.
07 -
Cover the skillet, reduce heat to just below medium, and cook for 5-8 minutes until chicken is fully cooked.
08 -
Transfer chicken to plates and drizzle with any remaining pan juices before serving hot.
# Additional Tips:
01 -
Use toothpicks to secure chicken if necessary to keep the filling intact.
02 -
Fresh thyme may be substituted for dried thyme to enhance flavor.