Brie- and Apple-Stuffed Chicken Breast

Staff Writer
Brie- and Apple-Stuffed Chicken Breast

It's a well-known fact that everything is better when you stuff it (at least when it comes to food). The inspiration for this recipe is rooted in that undeniable truth and the fact that Brie and apples are nothing if not delicious. I hope you enjoy this as much as I did.

Ready in
1 h
2
Servings
595
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 onion, chopped
  • 1 green apple, chopped
  • 1 Teaspoon salt, divided
  • 1 Teaspoon pepper, divided
  • 1/4 Cup hard apple cider
  • 1/4 Cup cubed Brie
  • 2 boneless chicken breasts

Directions

Heat 1 tablespoon of the olive oil in a skillet over low to medium heat. Add the chopped onion and cook until tender, stirring often, about 5 minutes. Once the onions are soft and slightly browned, add the chopped apple, 1/2 the salt, 1/2 the pepper, and the hard apple cider. Cook, stirring frequently, until apples are somewhat tender, about 6-7 minutes. Pour the mixture into a bowl and let cool for about 7-10 minutes. Once it's cool, stir in the Brie.

Preheat the oven to 375 degrees.

Heat the remaining olive oil in the same skillet over medium-high heat. Season the chicken breasts with the rest of the salt and pepper and add to skillet. Brown each side  for 1-2 minutes and remove from heat. Slice the inside of each breast to make a pocket. Stuff the pocket with the Brie, apple, and onion filling. Don't worry about over-stuffing — the more the better and it's OK if some falls out! Place the stuffed chicken breasts in the oven and bake 35-45 minutes until chicken is cooked through. Remove from oven, serve, and enjoy!

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

Nutritional Facts

Total Fat
38g
59%
Sugar
10g
N/A
Saturated Fat
12g
59%
Cholesterol
141mg
47%
Protein
43g
87%
Carbs
16g
5%
Vitamin A
99µg
11%
Vitamin B12
1µg
18%
Vitamin B6
1mg
54%
Vitamin C
4mg
6%
Vitamin D
0.8µg
0.2%
Vitamin E
3mg
13%
Vitamin K
12µg
15%
Calcium
88mg
9%
Fiber
3g
12%
Folate (food)
37µg
N/A
Folate equivalent (total)
34µg
9%
Iron
2mg
10%
Magnesium
59mg
15%
Monounsaturated
19g
N/A
Niacin (B3)
18mg
88%
Phosphorus
383mg
55%
Polyunsaturated
5g
N/A
Potassium
590mg
17%
Riboflavin (B2)
0.3mg
20.1%
Sodium
854mg
36%
Thiamin (B1)
0.2mg
10.9%
Trans
0.2g
N/A
Zinc
2mg
15%

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