Apple and Brie Chicken (Ready-to-Print Version)
Juicy chicken filled with creamy brie and crisp apples, finished with a flavorful mustard pan sauce.
# What You’ll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts (6 ounces each)
02 -
½ teaspoon kosher salt, heaping
03 -
⅓ teaspoon black pepper
04 -
½ teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
→ Filling
05 -
Handful of baby spinach or arugula (optional)
06 -
½ green apple, thinly sliced (about 12 slices)
07 -
½ wheel of brie cheese, thinly sliced (about 12 slices)
→ Sauce
08 -
2 tablespoons Dijon mustard
09 -
1 heaping tablespoon coarse ground mustard
10 -
1 tablespoon extra-virgin olive oil
# Step-by-Step Guide:
01 -
Butterfly each chicken breast by slicing horizontally, leaving one side attached to open like a book.
02 -
Sprinkle the inside of each chicken breast with kosher salt, black pepper, and thyme.
03 -
Place a layer of spinach or arugula on one side of each chicken breast, then top with approximately 3 slices of green apple and 3 slices of brie cheese.
04 -
Fold the chicken breasts to enclose the filling, securing with toothpicks if needed.
05 -
In a small bowl, combine Dijon mustard and coarse ground mustard. Brush half of the mixture onto the tops of the chicken breasts.
06 -
Heat olive oil in a large skillet over medium-high heat. Place chicken breasts mustard side down and brush remaining mustard mixture on the uncovered side. Sear for 3–4 minutes per side until golden brown.
07 -
Cover skillet, reduce heat to just below medium, and cook for 5–8 minutes until chicken is fully cooked through.
08 -
Plate the chicken and drizzle remaining pan juices over the top before serving while hot.
# Handy Tips:
01 -
Use toothpicks to secure chicken breasts if needed to maintain filling integrity.
02 -
Substitute fresh thyme for dried thyme to enhance flavor.