Description
A delicious and elegant Apple and Brie Stuffed Chicken recipe featuring tender chicken breasts stuffed with fresh apple slices, creamy brie cheese, and a touch of mustard, cooked to perfection for a flavorful main course.
Ingredients
Scale
Chicken and Filling
- 4 (6 oz.) boneless, skinless chicken breasts
- Heaping ½ teaspoon kosher salt
- ⅓ teaspoon black pepper
- ½ teaspoon dried thyme (or about 2 teaspoons chopped fresh thyme)
- Handful of baby spinach or arugula (optional)
- ½ green apple, thinly sliced (about 12 slices)
- ½ wheel of brie cheese, cut into slices (about 12 slices)
Mustard Mixture and Cooking
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon coarse ground mustard
- 1 tablespoon extra-virgin olive oil
Instructions
- Prepare the chicken: Butterfly the chicken breasts by slicing horizontally so they open like a book while remaining attached on one side.
- Season the chicken: Sprinkle the inside of each butterflied chicken breast with kosher salt, black pepper, and dried thyme.
- Add greens and filling: Place a few pieces of baby spinach or arugula on one side of each chicken breast, then layer with about 3 slices of green apple and 3 slices of brie cheese per breast.
- Close the chicken: Fold the chicken breasts over to enclose the filling; secure with toothpicks if desired.
- Prepare mustard mixture: In a small bowl, mix Dijon mustard and coarse ground mustard together.
- Brush mustard and heat oil: Brush half of the mustard mixture on one side of each chicken breast. Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken: Place the chicken breasts in the skillet mustard side down. Brush the other side with remaining mustard mixture. Sear for 3-4 minutes on each side carefully to keep fillings inside.
- Cook through: After searing, cover the pan, reduce heat to just below medium, and cook for 5-8 minutes until chicken is thoroughly cooked.
- Serve: Plate the stuffed chicken breasts and spoon extra pan sauce over the top while serving hot.
Notes
- For baking instead of stovetop, preheat oven to 375°F and place mustard-brushed chicken on a foil-lined baking sheet.
- Drizzle with olive oil or use cooking spray before baking for 30-35 minutes until 165°F internal temperature is reached.
- Baking method is more hands-off but won’t produce the pan sauce from searing.
- Leftovers can be refrigerated in a covered container for 4-5 days and reheated gently on the stove or microwave.
- You may secure chicken breasts with toothpicks to better hold the filling if preferred.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
