Description
Delicious and elegant Apple and Brie Stuffed Chicken breasts stuffed with thinly sliced green apples, creamy brie cheese, and optional greens, all seasoned with herbs and mustard for a perfect balance of flavors. This recipe is perfect for a special dinner and can be cooked on the stovetop or baked in the oven.
Ingredients
Scale
Chicken
- 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)
Filling
- 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
- Butterfly the Chicken: Carefully cut the chicken breasts horizontally so they open like a book but remain attached on one side, creating a pocket for stuffing.
- Season the Chicken: Sprinkle the insides of the butterflied chicken breasts with kosher salt, black pepper, and dried thyme for flavor.
- Add Greens: Place a handful of baby spinach or arugula on one side of each chicken breast to create an even bottom layer for the filling.
- Stuff with Apple and Brie: Layer about 3 thin slices of green apple and 3 slices of brie cheese on top of the greens in each chicken breast.
- Fold and Secure: Fold the chicken breasts closed over the filling. Toothpicks are optional to keep the chicken closed while cooking.
- Prepare Mustard Mixture: In a small bowl, mix together Dijon mustard and coarse ground mustard. Brush half of this mixture on the tops of the chicken breasts.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts mustard-side down in the pan, then brush the other side with the remaining mustard mixture. Sear for 3-4 minutes on each side until well browned, flipping carefully to keep the filling inside.
- Finish Cooking: After searing both sides, cover the pan and reduce the heat to just under medium. Cook for about 5-8 minutes until the chicken is cooked through.
- Serve: Plate the chicken breasts and serve hot, spooning any extra pan sauce over the top for added flavor.
Notes
- For oven baking, preheat the oven to 375°F. Place the mustard-brushed chicken breasts on a foil-lined baking sheet, drizzle with olive oil, and bake for 30-35 minutes until cooked through (internal temperature 165°F).
- Baking omits the delicious pan sauce but offers a hands-off cooking option.
- Leftover stuffed chicken can be refrigerated in a covered container for 4-5 days and reheated in a pan or microwave for even warming without drying out.
- Use fresh thyme instead of dried thyme for more vibrant flavor if available.
- Ensure careful flipping during searing to avoid spilling the filling.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
