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    Brie-Stuffed Chicken Breasts


    Source of Recipe


    Family Circle Magazine - February 17, 1998

    List of Ingredients




    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)

    Recipe



    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 portions.
    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.

    YIELD: 4 Servings


 

 

 


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