If you're looking for cozy but easy fall weeknight meals, you've come to the right place. This decadent stuffed chicken tastes as though it was served in a fine restaurant, but it's made at home with just a few ingredients. The chicken stays juicy and tender, and the brie from the filling melts slightly into the sauce creating a luscious and velvety one. This is definitely become a staple for the colder months.
Apple and Brie Stuffed Chicken
Prep Time: 15 minutes Cook Time: 25 minutes Yield: 2 servings
INGREDIENTS
2 large chicken breasts
Plenty of salt and pepper
1/2 tsp dried oregano
1/2 tsp garlic powder
8 thick slices of red apple, cut into half moons
8 thick slices of brie cheese
2 tbs flour
2 tbs olive oil
1 tbs butter
2 tbs onion or shallot, finely minced
1/2 tsp honey mustard
3 cloves of garlic, smashed
4 tbs dark balsamic vinegar
1/2 cup water, divided
1 tbs heavy cream
DIRECTIONS
Slice the chicken breasts in half, being careful not to cut all the way through. Season the insides generously with salt and pepper, then lay 4 apple and 4 brie slices on each of them. Fold back up so that the filling is covered.
Pat the chicken in the flour on both side, pressing in to make sure each piece is well dredged.
Preheat the oven to 400 F. Heat a cast iron pan over medium heat. Once hot, add the butter and olive oil, and once the butter has melted, carefully place the chicken breasts in. Sear for 3-4 mins on each side, till golden brown, then add the onions, garlic, mustard, balsamic vinegar, half of the water, and the cream. Swirl the pan to mix the ingredients together, then place on the middle rack in the oven for 15 mins.
Halfway through baking, add the remaining water to the skillet. Once done, let the chicken rest for 5 mins before serving.