Brie-stuffed Chicken Breasts

Brie-stuffed Chicken Breasts
Servings: 4 Prep 20 mins Cook 13 mins Bake 400°F 35 mins


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 Granny Smith apple, cored and coarsely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup apple cider
  • 4 ounces Brie cheese, rind removed, cut into chunks
  • 4 medium chicken breast halves, on the bone with skin (about 2 pounds total)

Make It

1. Heat oil in medium-size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly. Stir in Brie. Divide stuffing into 4 equal portions.

2. Heat oven to 400 degrees F.

3. Run fingers under breast skin to separate from flesh. Put one-fourth of stuffing under skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

4. Bake in 400 degrees F oven until no longer pink near bone, 35 minutes (180 degrees F on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce:

5. Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 478, Fat, total (g): 25, chol. (mg): 139, sat. fat (g): 9, carb. (g): 16, fiber (g): 1, pro. (g): 46, sodium (mg): 807, Percent Daily Values are based on a 2,000 calorie diet.