Apple and Brie Stuffed Chicken (Print Format)
Chicken stuffed with brie and apple, seared until golden, finished in a skillet with a savory mustard pan sauce.
# Ingredients:
→ 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 chopped fresh thyme
→ Filling
05 -
Handful of baby spinach or arugula (optional)
06 -
½ green apple, thinly sliced (about 12 slices)
07 -
½ wheel of brie cheese, sliced (about 12 slices)
→ Sauce
08 -
2 tablespoons Dijon mustard
09 -
1 heaping tablespoon coarse ground mustard
10 -
1 tablespoon extra-virgin olive oil
# Steps:
01 -
Butterfly the chicken breasts by cutting them horizontally to open like a book, leaving them attached on one side.
02 -
Sprinkle the insides of the chicken breasts with kosher salt, black pepper, and thyme.
03 -
Place a layer of spinach or arugula on one side of each butterflied chicken breast. Top with approximately 3 slices each of thinly sliced green apples and brie cheese.
04 -
Fold the chicken breasts over to enclose the filling. Use toothpicks to secure if desired.
05 -
In a small bowl, combine Dijon mustard and coarse ground mustard. Brush half of the mixture onto the tops of the chicken breasts.
06 -
Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts, mustard side down, into the skillet. Brush the other side with the remaining mustard mixture. Sear the chicken for 3-4 minutes per side until well browned, flipping carefully.
07 -
Cover the skillet, reduce the heat to just under medium, and cook until the chicken is fully cooked, about 5-8 minutes depending on thickness.
08 -
Plate the cooked chicken and drizzle any remaining pan juices or sauce over the top before serving hot.
# Tips:
01 -
Use toothpicks to secure the chicken breasts if needed to keep the filling intact.
02 -
Fresh thyme can be substituted for dried thyme to enhance flavor.