Brie-Stuffed Chicken Breasts Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
Brie-Stuffed Chicken Breasts
2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 lbs)
Heat oil in medium size nonstick skillet over medium heat. Add
onion; cook until very tender, about 8 minutes. Add apple, 1/2
teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup
cider; cook until apples are tender, about 5 minutes. Remove from
heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal
Heat oven to 400°.
Run fingers under breast skin to separate from flesh. Put one-fourth
of the stuffing under the skin of each breast; press gently to
distribute filling evenly. Season chicken with 1/2 teaspoon salt and
1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.
Bake in 400 degree oven until no longer pink near bone, 35 minutes.
(180 degrees on instant-read meat thermometer). Remove chicken to
platter; keep warm.
Prepare sauce: Skim fat from baking dish. Scrape drippings into
small saucepan. Heat over medium heat. Add remaining 1/2 cup apple
cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme
and 1/4 teaspoon salt. Spoon over chicken.