Best Chicken Stuffed With Walnuts Apples Brie Recipes

BRIE AND APPLE CHICKEN BREASTS

Steps:

• Preheat oven to 450°F.
• Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
• Add the apples and saute until softened.
• Set the saute pan aside because you will need it again.
• Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breast between the breast and the tenderloin.
• Season the chicken with salt & pepper.
• Pat a little flour onto both sides of each chicken breast.
• In the saute pan warm 1 Tablespoon butter or margarine over high heat.
• When the butter or margarine foams add the chicken breasts and brown them on both sides.
• Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
• While the chicken is cooking, make the sauce.
• Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
• Swirl int the remaining 2 Tablespoons of butter or margarine.
• Season to taste with salt and pepper.
• To serve, divide the chicken among serving plates and pour a little sauce over each.
• Serve with a nice brown rice pilaf and nice green vegetable.
• Enjoy!

APPLE & BRIE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• Wash the chicken and pat dry with paper towels.
• Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
• To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
• Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
• Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
• One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
• Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
• Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
• While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
• Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
• Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
• Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.