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fresh/stuffed - Chicken Breasts w/Brie

Source of Recipe

from all easy cookin
fresh/stuffed - Chicken Breasts w/Brie

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 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.
Serves 4.