Ingredients
- Boneless, skinless chicken breasts: 2 large
- Brie cheese: 4 ounces, rind removed and cubed
- Apple: 1 medium, peeled, cored, and diced
- Fresh thyme: 1 tablespoon, chopped
- Dijon mustard: 2 tablespoons
- Maple syrup: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt and pepper: To taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Step 3: In a small bowl, combine the cubed brie, diced apple, and chopped thyme. Stuff the mixture evenly into the pockets of the chicken breasts.
- Step 4: In a separate small bowl, whisk together the Dijon mustard and maple syrup. This is your glaze.
- Step 5: Place the stuffed chicken breasts in the prepared baking dish. Brush the tops of the chicken with the maple Dijon glaze. Season with salt and pepper.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
- Refrigerate leftover stuffed chicken in an airtight container for up to 3 days.
- To reheat, gently warm sliced chicken in a skillet with a touch of broth to keep it moist.
- Serve this elegant dish with a side of roasted Brussels sprouts or a simple green salad for a complete meal.
- Don't overstuff the chicken pockets; a little less filling is better than a burst seam!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American