Apple Brie Stuffed Chicken (Print Version)
Butterflied chicken breasts layered with green apple, soft brie, and mustard glaze, cooked in a skillet to golden perfection.
# What You'll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts, butterflied
→ Seasonings
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon freshly cracked black pepper
04 -
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
→ Fillings
05 -
1 cup baby spinach or arugula leaves (optional)
06 -
1 medium green apple (Granny Smith), thinly sliced
07 -
4 ounces Brie cheese, rind on, sliced
→ Sauce and Searing
08 -
1 tablespoon Dijon mustard
09 -
1 tablespoon coarse ground mustard
10 -
2 tablespoons extra virgin olive oil
# Steps to Follow:
01 -
Slice each chicken breast horizontally to create a butterfly opening without cutting through. Pat dry for better searing.
02 -
Season the inner sides of the chicken breasts with salt, pepper, and thyme. Layer baby spinach or arugula leaves, green apple slices, and Brie cheese evenly inside.
03 -
Fold each chicken breast over the filling carefully, pressing edges together. Use toothpicks if needed. Mix Dijon and coarse ground mustard; brush half of the mixture over the top surfaces.
04 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken mustard-side down and sear for 3 to 4 minutes until golden. Flip carefully, brush remaining mustard on top, and sear the other side for 3 to 4 minutes.
05 -
Reduce heat to medium-low, cover skillet, and cook for 5 to 8 minutes until chicken reaches an internal temperature of 165°F and cheese is melted.
06 -
Transfer chicken to plates and spoon pan sauce and melted cheese over the top. Serve hot.
# Additional Notes:
01 -
Allow Brie to sit at room temperature before cooking for optimal melting.
02 -
Rest chicken 3 minutes after cooking to retain juices.
03 -
Use toothpicks to secure chicken edges if filling tends to fall out during cooking.