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Old 04-06-2005, 08:33 PM   #1
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Brie-Stuffed Chicken Breasts

Brie-Stuffed Chicken Breasts

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.

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Old 04-06-2005, 09:48 PM   #2
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This one made my mouth water. I can't wait to try it ! Thanks for posting!!!
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Old 04-06-2005, 09:50 PM   #3
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ummm yeah okay i'm smacking my lips with this one lol
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Old 04-07-2005, 12:00 PM   #4
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I wonder if you could pound boneless breasts and stuff with this mixture? I may try that. I don't buy bone in breasts.
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Old 04-07-2005, 12:02 PM   #5
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alix i don't see why you couldn't. just secure them with toothpicks. that's what i'd do.
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Old 04-08-2005, 03:10 PM   #6
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Quote:
Originally Posted by Alix
I wonder if you could pound boneless breasts and stuff with this mixture? I may try that. I don't buy bone in breasts.
You could try cutting about a 2" deep by 2" long slash to make a pocket & add filling. OR - pound the breasts flat, lay on the filling & roll em up.
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Old 04-08-2005, 03:19 PM   #7
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I'm going to roll them. I am making them for dinner tomorrow night. I will post back and let you know how they were.
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Old 04-12-2005, 06:03 PM   #8
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OK, I am finally getting around to doing these TONIGHT. Will post results later.
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Old 04-13-2005, 06:19 PM   #9
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that sounds great mish. guess I could use bonless skinless breasts and cut a pocket or pound it 1/4" thick and roll the ingredients inside. Love brie and apples together.
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Old 04-13-2005, 09:12 PM   #10
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I made it last night and it was FABULOUS. I rolled the breasts in parmesan and breadcrumbs and there is not a sniff left. They were one of the best we have had in ages. THANKS mish.
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