Chicken Stuffed with Brie and Apples
Chicken Breasts Stuffed with Brie and Apples
1 T butter, unsalted
1 T extra-virgin olive oil
1 Fuji apple, peeled, cored, and medium-diced
4 ounces double- or triple-cream brie, rind removed and divided
4 boneless, skinless chicken breasts
Kosher salt and freshly ground pepper, to taste
Preheat oven to 375* Fahrenheit.
Melt butter and olive oil in an oven-safe medium-hot skillet; add diced apple and saute until softened, about 5 minutes. Remove from heat, cool slightly.
Cut a pocket into the thick section of the chicken breast, deep enough to stuff with the brie pieces and apple, and not have them fall out. Insert the pieces of brie first, then the sautéed apple. Season with salt and pepper.
Using the same pan that you sautéed the apples in, bring up the heat to medium-hot and sear the chicken breasts on both sides – listen for the sizzle, then turn when the breast releases from the pan. Once you’ve seared the second side, put the pan into the preheated, 375* oven and let it roast for 25 to 30 minutes, until the juices run clear in the chicken and the cheese is oozey. Remove from the skillet, turn onto a plate, collecting any loose apple pieces, and serve. Serves 4.
Note: You can also use the brown bits in the pan to create a sauce for the chicken breast by (remember, the pan is still hot!) using a mixture of apple juice, balsamic vinegar, and wine to deglaze the pan, then reducing this mixture even further until it has a slightly thickened consistency. You can also change up the fruit to substitute pears – Bosc work well, because they’re firm and slightly spicy – or fresh figs. Asiago cheese would also pair nicely with different fruits.