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jhessica

Apple and Brie Stuffed Chicken Breast: A Flavorful Recipe!

A delicious and flavorful recipe for Apple and Brie Stuffed Chicken Breast, perfect for a special dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts (about 4 breasts)
  • 1 medium apple diced (preferably Granny Smith or Honeycrisp)
  • 4 ounces Brie cheese rind removed and cut into small pieces
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar

Method
 

  1. Preheat your oven to 375°F.
  2. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
  3. In a bowl, combine the diced apple, Brie cheese, and thyme. Season with salt and pepper.
  4. Stuff each chicken breast with the apple and Brie mixture, securing the opening with toothpicks if necessary.
  5. In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
  6. Pour the chicken broth and balsamic vinegar into the skillet around the chicken. Bring to a simmer, then transfer the skillet to the preheated oven.
  7. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
  8. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Nutrition

Serving: 1stuffed chicken breastCalories: 320kcalCarbohydrates: 5gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 90mgSodium: 500mgFiber: 1gSugar: 5g

Notes

  • For added flavor, try using a different cheese such as goat cheese or cheddar.
  • You can also add chopped walnuts or pecans to the stuffing for a crunchy texture.
  • For a lighter option, serve the chicken over a bed of mixed greens drizzled with a simple vinaigrette.

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