Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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Salt and freshly ground black pepper, to taste
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1 tablespoon butter
For the Filling:
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1 large apple (Honeycrisp or Granny Smith), thinly sliced
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4 oz (about ½ small wheel) brie cheese, sliced or cut into chunks
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1 tablespoon fresh thyme or rosemary, chopped (optional)
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1 teaspoon Dijon mustard (optional for a tangy layer)
For the Maple Glaze:
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3 tablespoons pure maple syrup
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
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1 clove garlic, minced
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Pinch of salt and pepper
🧑🍳 Instructions
1. Prepare Chicken:
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Preheat oven to 400°F (200°C).
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Using a sharp knife, cut a pocket into the side of each chicken breast (do not cut all the way through).
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Season both sides of the chicken with salt and pepper.
2. Stuff the Chicken:
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Open each chicken breast pocket and layer in apple slices and brie cheese.
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Sprinkle with herbs and, if using, brush a little Dijon inside the pocket for extra flavor.
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Secure with toothpicks if needed to keep the filling in place.
3. Sear:
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Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
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Sear chicken breasts for 2–3 minutes per side, until golden brown.
4. Make Maple Glaze:
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In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and a pinch of salt and pepper.
5. Glaze and Bake:
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Pour the maple glaze over the chicken in the skillet.
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Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
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Spoon the glaze over the chicken halfway through baking.
6. Serve:
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Let chicken rest for a few minutes before slicing.
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Drizzle extra glaze from the pan on top when serving.
🍽️ Serving Suggestions:
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Serve with roasted sweet potatoes, wild rice, or a crisp green salad.
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Garnish with extra apple slices or fresh thyme for presentation.
✅ Tips:
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Brie can be swapped for goat cheese or camembert if preferred.
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If you want extra caramelization, broil for 1–2 minutes at the end.
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Add toasted pecans or walnuts to the filling for crunch.