Saturday, February 28, 2009

Brie Stuffed Chicken Breasts

Brie Stuffed Chicken Breasts

"Brie cheese, apples, onions, and thyme are stuffed under the skin of chicken breasts and then baked for a deliciously different departure from bland poultry."

Prep Time: 15 minutes
Cook Time: 45 minutes

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 black pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 chicken breast halves (2 pounds total)

Megan's notes: I substituted chopped, frozen cherries for the apples and garlic for the onion. I added in gorgonzola cheese and sun dried tomatoes. Next time I will brush the chicken with butter, as it came out paler than I'd planned.

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

Heat oven to 400 degrees F.

Run fingers under chicken breast skin to separate from flesh. Dividing equally, insert stuffing under skin of each breast half. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a 13 x 9 x 2-inch baking dish.

Bake in heated 400-degree F. oven 35 minutes or until internal temperature registers 170 degrees F. on an instant-read thermometer. Remove chicken to a platter; keep warm.

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

Yield: 4 servings

Sources: and Family Circle All-Time Favorite Recipes, by the editors of Family Circle Magazine

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