maple glazed apple brie chicken (Print Version)
Juicy chicken stuffed with apple and brie, finished with a savory-sweet maple thyme glaze. Effortlessly impressive meal.
# Ingredients:
→ For the Chicken
01 -
4 boneless chicken breasts
02 -
1 teaspoon kosher salt
03 -
½ teaspoon black pepper
04 -
1 honeycrisp apple, sliced thin into half moons
05 -
4 ounces brie cheese, sliced thin
→ For the Maple Glaze
06 -
1 cup apple cider or apple juice
07 -
2 tablespoons pure maple syrup
08 -
½ tablespoon minced garlic
09 -
1 teaspoon dijon mustard
10 -
2 teaspoons fresh thyme, removed from the stems
11 -
½ teaspoon kosher salt
# Steps:
01 -
Preheat oven to 375°F. Line a baking sheet with parchment paper or spray a broil-safe skillet with nonstick spray.
02 -
Cut chicken breasts horizontally, so they open like a book, but do not cut all the way through. Season the inside of each chicken breast with salt and pepper.
03 -
Layer thin slices of apple on the inside of each butterflied chicken breast. Then, layer thin slices of brie on top. Fold the chicken back together to sandwich the sliced apples and brie in the middle.
04 -
Carefully transfer the stuffed chicken breasts to the prepared baking sheet or skillet. Bake for 25 to 30 minutes, or until almost cooked through.
05 -
While the chicken is baking, combine all glaze ingredients in a small skillet over medium heat. Simmer the glaze until thickened and reduced by half, about 12 to 15 minutes.
06 -
Turn the oven temperature to broil. Brush glaze on top of the chicken breasts and broil for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F. Watch carefully to prevent burning.
07 -
Serve chicken warm with additional glaze drizzled over top.
# Helpful Notes:
01 -
Ensure the chicken is cooked to an internal temperature of 165°F using a meat thermometer.
02 -
Watch the broil phase closely to prevent the maple glaze from burning.