Ingredients
- Boneless, skinless chicken breasts: 2 large (about 6-8 ounces each)
- Brie cheese: 4 ounces, rind removed and cubed
- Granny Smith apple: 1/2 medium, cored and diced
- Fresh thyme: 1 tablespoon, chopped
- Dijon mustard: 2 tablespoons
- Maple syrup: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt and black pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Prepare the chicken breasts by carefully slicing a pocket into the side of each breast, being careful not to cut all the way through.
- Step 3: In a small bowl, combine the cubed brie, diced apple, and chopped thyme. Mix gently to combine.
- Step 4: Stuff each chicken breast pocket with half of the brie and apple mixture. Season the outside of the chicken breasts with salt and pepper.
- Step 5: In a separate small bowl, whisk together the Dijon mustard, maple syrup, and olive oil to create the glaze.
- Step 6: Place the stuffed chicken breasts in the prepared baking dish. Brush the maple Dijon glaze evenly over the top of the chicken. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Let rest for 5 minutes before serving.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, cover the chicken with foil and bake at 350°F (175°C) until warmed through to prevent drying out.
- Serve sliced chicken over a bed of wild rice or quinoa to soak up the delicious maple Dijon glaze.
- To prevent the brie from melting out, ensure the pocket in the chicken breast is well sealed and avoid overfilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American