Apple and Brie Stuffed Chicken with Mustard Glaze (Print-Friendly Version)
Thin apple slices and Brie fill chicken pockets beneath a maple-mustard glaze. Check both the chicken and enclosed filling with a thermometer.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 4 boneless, skinless chicken breasts (6 oz each, 24 oz total)
02 - 1 medium Granny Smith apple, thinly sliced
03 - 4 oz light Brie cheese, sliced
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - ¼ tsp dried thyme
07 - 1 tbsp olive oil
08 - 1 tbsp maple syrup
09 - 1 tbsp creamy Dijon mustard
10 - 1 tsp whole grain Dijon mustard
# How to Make It:
01 - 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.
02 - Season with salt, pepper and thyme. Sear briefly in the measured oil, handling carefully so filling stays inside, then transfer to the tray.
03 - 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.
04 - Rest briefly. If toothpicks were used, count and remove every one before serving.