Chicken stuffed with apple & brie, originally adapted from Earthfare.
Quick and easy way to prepare super flavorful chicken. If you have extra apples, add them to the mix - Definitely great to have on top of the chicken as well. I paired with twice baked potatoes and a salad.
- 4 boneless and skinless chicken breast halves
- 2 small cooking apples, cored and thinly sliced
- 1/4 cup butter
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1-1/2 Tbs. flour
- 1/4 lb. Brie cheese, sliced
- 2 cups apple cider
- 2 tsp. chicken broth
Preheat the oven to 450°F. Warm 1 Tbs. butter in a large, non-stick Sauté pan over medium-high heat. Add the apples and Sauté until softened. Set the Sauté pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season thechicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.
In the Sauté pan, warm 1 Tbs. butter over high heat. When the butter foams add the chickenbreasts and brown them on both sides. Transfer thechicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes.
While the chicken is cooking, make the sauce. Pour the cider and broth into the Sauté pan and boil it over high heat until reduced to about 1-1/2 cups. Swirl in the remaining 2 cups of butter. Season to taste with salt and pepper.
To serve, divide the chicken among serving plates and pour a little sauce over each.
Per Serving: calories 481, fat 21.9g, calories from fat: 42%, protein 48.6g, cholesterol 164mg, dietary fiber 0.9g
Dietary Exchange: milk : 0.0, vegetable : 0.0, fruit : 1.2, bread : 0.1, lean meat : 0.9, fat : 3.3, sugar : 0.0, very lean meat protein : 5.5