Hey friends, I’ve got a delicious apple recipe today that you can put on your September “Apple Month” menu! Last night I was going to make a cheddar apple stuffed chicken recipe that is one of our favorite fall meals but decided late in the day to switch to a new recipe with brie cheese that I’ve wanted to try. This recipe is all over the internet so I wouldn’t even know who to give credit to, and I made my own adjustments anyway. I’ll give you a little run-through with photos and then attach the printable recipe.
I washed and patted dry 4 boneless, skinless chicken breast and cut slits into them to create a pocket. Then I seasoned them lightly with salt and pepper, both sides plus inside the pocket. Next, I mixed the marinade and rubbed half of it all over the chicken, again both sides plus inside the pockets, and let it sit while I prepared some Brussels sprouts. (Next time I think I’ll marinate them earlier in the day!) After they sat a while, I slid a nice thick slice of brie and several slices of apple into each pocket.
I seared the chicken on both sides in a pan with a drizzle of olive oil (I forgot to get a photo!). Flipping the chicken was a little tricky but I used a spatula plus some tongs, flipped them slowly, and then pushed back any apples wanting to slide out.
Once they were seared and golden on both sides, I transferred them to a baking dish and spooned the remaining marinade over each chicken breasts, then finished them in the oven for about 15 minutes until the internal temperature reached 165 degrees. I deglazed the pan bits and drippings and cooked it down until it reduced to a nice glaze to drizzle over the chicken before plating.
We ate this apple brie chicken with some roasted brussels sprouts and some leftover roasted potatoes but next time I will definitely make some mashed potatoes to catch the marinade juices and that melted brie cheese that oozed out! Oh, it was so good and creamy!
Y’all, the tart apples, creamy brie, and tangy sweet marinade really takes a chunk of chicken up a few notches! With all the stuffing, the pieces ended up on the large side so most of us just ate half of one. I cut mine in half after snapping this photo (plating looks so much prettier with the whole serving, doesn’t it!) and now my guy will have some to take to work tomorrow! My family loved this new recipe and asked that I make it again. It was easy but I think I need to give myself a little more time when I make it again.
Apple Bried Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breast
- salt and pepper for first seasoning
- 6 oz brie cheese
- 1 large apple, thinly sliced (or 2 smaller ones)
- 6 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme, or 1 tsp dried
- 1 tsp salt
- 2 pinches pepper
Instructions
- Rinse the chicken and pat dry, trim off any fat. With a sharp knife (I use a boning knife) cut a slit into each breast to create a pocket, making sure not to cut all the way through. Season lightly with salt and pepper on both sides plus inside the pocket.
- In a small bowl whisk together the olive oil, maple syrup, Dijon mustard, thyme, 1 tsp. salt, and two pinches pepper. Rub half of this marinade all over the chicken, both sides plus inside the pocket. Allow this to sit and soak in while making other preparations or marinade the chicken earlier in the day to sit in the fridge.
- Preheat the oven to 400 degrees. Stuff each pocket with a nice thick slice of brie and the sliced apples. Sear the chicken in a pan with olive oil until both sides are golden brown. Transfer to a baking dish and divide the remaining marinade over each chicken breast. Finish cooking in the oven for about 15 minutes or until the internal temperature reaches 165 degrees.
- Allow the chicken to rest before plating. Deglaze the pan with a little water, chicken broth, or white wine and cook until it reduces to a nice glaze. Drizzle the glaze over the chicken once plated.
Have a lovely week!
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Great recipe. We made this for dinner last night with one change. We did not have Brie so we used cheddar cheese. It worked really well. We all enjoyed it. Thanks for sharing.
Im so glad you liked it, Heidi! Cheddar is a good substitute. Thanks so much for letting me know you tried it!