APPLE AND BRIE STUFFED CHICKEN - EMILY BITES

Apple and Brie Stuffed Chicken - Emily Bites image

Provided by @MakeItYours

Number Of Ingredients 10

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4 (6 oz each) boneless, skinless chicken breasts ((24 oz total))
1 medium apple (sliced (I used Granny Smith))
4 ounces light Brie cheese (sliced (I used Trader Joe's, but President brand also has a great light Brie))
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon creamy Dijon mustard
1 teaspoon whole grain Dijon mustard (the seedy kind)

Steps:

Pre-heat the oven to 400. Line a baking sheet withparchment paper and set aside.
Place the chicken breasts on a cutting board. Using asharp knife, slice the breasts from the side (creating a top and bottom) almostall the way through. Open each breast at the slit. Divide the apple slicesevenly amongst the four breasts and spread across the surface of one side(leaving the other half empty to fold over the filling). Top the apple sliceswith the Brie. When all four breasts are topped on one side, fold the emptyhalf over the filling and press down to make a stuffed breast. Sprinkle eachstuffed breast on both sides with salt, pepper, and thyme.
In a large skillet, add the oil and bring overmedium-high heat. Working in batches of two at a time so as not to crowd thepan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s)until the bottoms are seared golden. Flip the breasts and cook for anotherminute on the other side to do the same. Transfer the breasts to the preparedbaking sheet.
In a small dish, stir together the maple syrup,creamy Dijon, and seedy Dijon. Use a pastry brush to brush the glaze over thetops of the chicken breasts.
Place in the pre-heated oven. Bake for 20-25 minutesuntil chicken is fully cooked through.