Apple Brie Stuffed Chicken -

Apple Brie Stuffed Chicken

This easy, elegant apple brie stuffed chicken features juicy chicken breasts stuffed with creamy brie and sweet apples, simmered in a tangy, sweet, and savory sauce.

Course dinner, Main Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 607kcal

Author Ann Otis

Ingredients

2 chicken breasts about 6 oz each
kosher salt
ground black pepper
2 oz brie sliced about ¼ inch thick
1 large apple honeycrisp, granny smith etc., thinly sliced about ¼ inch thick
1 tablespoons olive oil
1 tablespoons butter
1 small onion thinly sliced
¼ cup dry white wine
1 tablespoon all-purpose flour
¾ cup chicken broth
1 tablespoon maple syrup
2 teaspoons cider vinegar
1 teaspoon whole grain or Dijon mustard
2 sprigs fresh rosemary

US Customary - Metric

Instructions

Pat chicken dry and make a pocket in each chicken breast by slicing horizontally into the breast and cutting without going all the way through to the back or sides. Season both sides of the breasts with salt and pepper, as well as inside the pocket.
Divide the brie slices between the two pockets, stuffing them inside, along with 3-4 thin slices of apple. Optionally, you can seal the pockets with toothpicks.
In a large skillet over medium-high heat, heat the olive oil and butter. Add the chicken and sear until well browned on both sides, about 2 minutes per side. It should not be cooked through at this point. Transfer the chicken to a plate and cover to keep warm.
Return the pan to medium heat, add the onions and cook for 2-3 minutes until softened. Add remaining apple slices, season with a pinch of salt, and cook until apples and onions are lightly browned, about two minutes more.
Add the wine to the pan to deglaze. Use a wooden spoon or silicone spatula to scrape the browned bits up from the pan. Reduce the wine by half.
Sprinkle flour over the apples and onions and stir until no white streaks remain, about 1 minute.
Stir in the chicken broth, maple syrup, cider vinegar, mustard, and rosemary. Bring the sauce to a boil, then reduce to low and simmer for 5 minutes. Taste the sauce and season with salt and pepper to taste.
Add the chicken back to the pan, along with any juices from the plate. Cover the pan and simmer until the chicken is cooked through, about 8-10 minutes longer. Chicken should register 165F on a meat thermometer. Remove the rosemary sprigs and serve.

Video

Notes

Storage Instructions

If you have leftovers, let the apple brie stuffed chicken cool completely before storing. Place the chicken in an airtight container and refrigerate for up to 3 days. To reheat, place the chicken in a skillet over medium heat, adding a splash of chicken broth or water to keep it moist. Cover and heat until warmed through.

If you want to freeze the cooked chicken, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight before reheating as indicated above.

Nutrition