Apple & Brie stuffed Chicken Breast
- Number of Servings: 4
Ingredients
Apple Brie Stuffed ChickenIngredients• 4 skinless, boneless chicken breast halves • 1 small apple cored and thinly sliced• 1 tablespoon butter • 1/2 teaspoon each salt and freshly ground black pepper • 1 -2 tablespoons flour • 4 slices Brie cheese • 1 cups apple cider (I used lite apple juice)• 1 cups chicken broth
Preparation
Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat.
Add the apples and sauté until softened.
Set the sauté pan aside because you will need it again.
Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin.
Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.
In the sauté pan, warm 1 tablespoon butter over high heat.
When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheet pan, stuffed-side-down, and put it into the oven for 12 to 14 minutes.
While the chicken is cooking, make the sauce. Pour the juice (original call for apple cider) and broth into the sauté pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter.
Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each.
Number of Servings: 4
Recipe submitted by SparkPeople user TPITTLE.
Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat.
Add the apples and sauté until softened.
Set the sauté pan aside because you will need it again.
Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin.
Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.
In the sauté pan, warm 1 tablespoon butter over high heat.
When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheet pan, stuffed-side-down, and put it into the oven for 12 to 14 minutes.
While the chicken is cooking, make the sauce. Pour the juice (original call for apple cider) and broth into the sauté pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter.
Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each.
Number of Servings: 4
Recipe submitted by SparkPeople user TPITTLE.
Nutritional Info Amount Per Serving
- Calories: 299.6
- Total Fat: 12.2 g
- Cholesterol: 86.5 mg
- Sodium: 503.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 1.4 g
- Protein: 27.5 g
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