Brie-Stuffed Chicken Breasts

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

mish

Washing Up
Joined
Oct 4, 2004
Messages
4,355
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.
 

pdswife

Chef Extraordinaire
Joined
Nov 4, 2004
Messages
20,334
Location
Mazatlan
This one made my mouth water. I can't wait to try it ! Thanks for posting!!!
 

Alix

Everymom
Moderator Emeritus
Joined
May 10, 2002
Messages
23,275
Location
Edmonton, Alberta
I wonder if you could pound boneless breasts and stuff with this mixture? I may try that. I don't buy bone in breasts.
 

mish

Washing Up
Joined
Oct 4, 2004
Messages
4,355
Alix said:
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.
 

Alix

Everymom
Moderator Emeritus
Joined
May 10, 2002
Messages
23,275
Location
Edmonton, Alberta
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.
 

norgeskog

Washing Up
Joined
Aug 28, 2004
Messages
3,615
Location
Eugene, Oregon
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.
 

Alix

Everymom
Moderator Emeritus
Joined
May 10, 2002
Messages
23,275
Location
Edmonton, Alberta
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.
 

mish

Washing Up
Joined
Oct 4, 2004
Messages
4,355
You're welcome, Alix. Soooo glad you & yours enjoyed the dish.:)
 

Alix

Everymom
Moderator Emeritus
Joined
May 10, 2002
Messages
23,275
Location
Edmonton, Alberta
Making these again Mish. This time I am just going to butterfly the breasts and stuff them that way. Rolling those babies is too much work for me.
 

abjcooking

Head Chef
Joined
Sep 18, 2004
Messages
1,460
Location
New York
Wow Mish, this sounds fantastic. The BF doesn't like fruit with poultry or meat, but I think I am going to have to fix this anyway.
 
Top Bottom