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Thin apple slices and Brie fill chicken pockets beneath a maple-mustard glaze. Check both the chicken and enclosed filling with a thermometer.
Use thin apple slices and modest cheese portions. Reserve excess rather than stretching a pocket until it tears.
Ingredients and measurements
- 4 boneless, skinless chicken breasts (6 oz each, 24 oz total)
- 1 medium Granny Smith apple, thinly sliced
- 4 oz light Brie cheese, sliced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp creamy Dijon mustard; 1 tsp whole grain Dijon mustard
Preparation and cooking
- Stage 1
Heat oven to 400°F and line a rimmed baking tray. Cut a pocket in each chicken breast without cutting through. Divide apple and Brie among pockets, leaving edges clear.
- Stage 2
Season with salt, pepper and thyme. Sear briefly in the measured oil, handling carefully so filling stays inside, then transfer to the tray.
- Stage 3
Mix maple syrup and both mustards. Brush over chicken and bake, beginning checks around twenty minutes, until thick meat and filling centers reach 165°F.
- Stage 4
Rest briefly. If toothpicks were used, count and remove every one before serving.
Shield loosely with foil and continue cooking the center; glaze color does not prove chicken is done.
How much filling fits?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
What if the glaze darkens?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How much filling fits?
Use thin apple slices and modest cheese portions. Reserve excess rather than stretching a pocket until it tears.
- What if the glaze darkens?
Shield loosely with foil and continue cooking the center; glaze color does not prove chicken is done.