Apple Brie Stuffed Chicken with Dijon Mustards
Savory pan-seared chicken breasts stuffed with crisp apple slices and creamy brie, balanced with tangy Dijon and coarse ground mustards for an elegant, easy weeknight dish.
Ingredients
- 4 (6 oz.) boneless, skinless chicken breasts
- Heaping 1/2 teaspoon kosher salt (or sea salt)
- 1/3 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 2 teaspoons chopped fresh)
- 1/2 green apple (about 12 slices, thinly sliced)
- 1/2 wheel brie cheese (about 12 slices), rind removed if desired
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon coarse ground mustard
- 1 tablespoon extra-virgin olive oil
- Handful baby spinach or arugula (optional garnish)
Instructions
- Butterfly chicken breasts by cutting lengthwise and opening like a butterfly, flattening gently with fingers.
- Season inside and outside with salt, pepper, and thyme.
- Layer apple slices and brie inside each breast, securing with toothpicks if needed.
- Mix Dijon and coarse ground mustard in small bowl; spread a thin layer on top of each breast as extra flavor.
- Heat oil in skillet over medium-high heat; sear chicken breasts 2-3 minutes per side until golden.
- Transfer to oven (optional: cover and cook 10 minutes at 350°F) until brie is softened and chicken reaches 165°F.
- Finish with fresh spinach/arugula if desired.
Notes
Camembert works as brie substitute
Granny Smith apples add tartness; Fuji creates sweetness
Can cook fully in skillet without oven if preferred
Use neutral oil like safflower instead of olive if desired
Granny Smith apples add tartness; Fuji creates sweetness
Can cook fully in skillet without oven if preferred
Use neutral oil like safflower instead of olive if desired
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 10gProtein: 32gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgFiber: 2gSugar: 6g
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