Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

Introduction

Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a delightful combination of savory and sweet flavors wrapped in tender chicken breasts. This elegant yet simple dish makes an impressive weeknight dinner or special occasion meal. The glaze adds a perfect touch of richness and tang.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
• 1 medium Granny Smith apple, thinly sliced
• 4 oz light Brie cheese, sliced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket. Be careful not to cut all the way through. Open the breasts like a book.
3. Step 3: Evenly distribute the apple slices inside the chicken breasts. Top with the Brie slices. Fold the chicken back over the filling, pressing gently to secure the stuffed breasts.
4. Step 4: Season both sides of the stuffed chicken with salt, pepper, and thyme.
5. Step 5: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches (2 breasts at a time) for about 1-2 minutes on each side until golden brown. Transfer the seared chicken to the prepared baking sheet.
6. Step 6: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
7. Step 7: Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.

Tips & Variations

• Use a very sharp knife for slicing chicken breasts to avoid tearing the meat and keep the stuffing secure.
• Try honey instead of maple syrup for a different but equally delicious sweetness.
• Substitute Brie with Camembert or mozzarella for a variation in flavor and texture.
• Serve with a crisp green salad or roasted vegetables to balance the richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed chicken breasts and keep them covered in the refrigerator for up to 24 hours before cooking. Just bring them to room temperature before searing and baking.

What if I don’t have whole grain Dijon mustard?

You can use regular Dijon mustard in place of whole grain. The texture will be smoother but the flavor will still be delicious.

Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

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★★★★★

4.7 from 133 reviews

Delightfully savory and sweet, this Apple and Brie Stuffed Chicken with Maple Dijon Glaze combines tender chicken breasts stuffed with crisp Granny Smith apple slices and creamy Brie cheese, all glazed with a luscious maple and Dijon mustard sauce. Perfect for an elegant weeknight dinner or special occasion, this recipe features a harmonious blend of flavors and textures, baked to juicy perfection.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Filling

• 4 boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
• 1 medium Granny Smith apple, thinly sliced
• 4 oz light Brie cheese, sliced (Trader Joe’s or President brand works well)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme
• 1 tbsp olive oil

Maple Dijon Glaze

• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard (the kind with seeds)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Create Chicken Pockets: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket without cutting all the way through. Open the breasts like a book to prepare them for stuffing.
3. Stuff Chicken: Evenly distribute the thin apple slices inside the chicken breasts, then top with slices of Brie cheese. Fold the chicken back over the filling, gently pressing to keep the stuffed breasts secure.
4. Season Chicken: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme to enhance the flavor.
5. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the stuffed chicken breasts in batches (two at a time) for 1-2 minutes on each side until they develop a golden brown crust. Transfer the seared chicken to the prepared baking sheet.
6. Prepare Glaze: In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard to create the glaze. Use a pastry brush to evenly coat the tops of each chicken breast with the glaze.
7. Bake Chicken: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).

Notes

• Use a sharp knife when creating the chicken pockets to avoid cutting through.
• Feel free to substitute Granny Smith apples with another tart apple variety if unavailable.
• Light Brie cheese minimizes fat but you can use regular Brie for richer flavor.
• Ensure chicken is cooked through to a safe internal temperature of 165°F (74°C).
• Let cooked chicken rest for a few minutes before serving to retain juices.

Keywords: Apple stuffed chicken, Brie cheese chicken, maple Dijon glaze, baked chicken breast, stuffed chicken recipe