Apple And Brie Stuffed Chicken With Pan Sauce
Sweet apples with a creamy brie cheese all stuffed inside a pan seared chicken breast is a delicious entrée the whole family will love. Apple brie stuffed chicken with pan sauce is an easy dinner that is perfect for any night of the week.
Servings: 2
Ingredients
- 2 4-6 ounce boneless skinless chicken breast
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 ounces brie, cut into slices
- 1 medium apple, sliced very thinly (I used Honeycrisp)
- 1 tablespoon olive oil
- 1 tablespoon shallot, sliced thinly
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon stone ground mustard
- 2-3 sprigs fresh thyme
- 1 teaspoon cornstarch
- 1 teaspoon balsamic glaze, optional
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare chicken by trimming off any fat and cut a slit through the center of each chicken breast without completely cutting through the piece of chicken.
- Salt and pepper chicken on all sides.
- Place thin strips of apple on the inside of the chicken, followed by the pieces of brie. Fold the chicken breast back together.
- Heat a non-stick skillet over medium high heat. Add the tablespoon of olive oil. When oil is hot add the stuffed chicken to the skillet. Cook on each side for 2 minutes each just to brown the meat.
- Remove chicken from the skillet and place on a baking sheet. Transfer the chicken to the oven to cook through, approximately 20 minutes (use a meat thermometer to check that the internal temperature reaches 165 degrees). Keep the skillet for making the sauce.
- When chicken is almost finished cooking, make the glaze for the chicken. Add the shallots to the same pan the chicken cooked in and sauté for 1 minute.
- Next add the lemon juice, apple cider vinegar, honey, mustard and cornstarch to a bowl and whisk together to dissolve the cornstarch. Add the mixture to the skillet with the shallots and stir until the mixture begins to thicken about 2 minutes.
- Remove pan from heat and return the cooked chicken breast to the pan. Use a spoon or basting brush to cover the chicken with the sauce. Drizzle with a little balsamic glaze if desired. Serve immediately.
Notes
Keep any leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat wrap in foil and place in a preheated 350 degree oven till warm or microwave for 60-90 seconds in a microwave safe container.