Ingredients Jump to Instructions ↓

  1. 2 Tablespoons olive oil

  2. 1 medium onion, chopped

  3. 1 Granny Smith apple, cored and coarsely chopped

  4. 1 teaspoon dried thyme

  5. 1 teaspoon salt

  6. 1/2 teaspoon black pepper

  7. 3/4 cup apple cider

  8. 4 ounces Brie cheese, rind removed, cut into chunks

  9. 4 chicken breast halves (2 pounds total)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Heat oven to 400 degrees F.

  3. 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.

  4. 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.

  5. 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.

  6. Yield: 4 servings Recipe Source: Family Circle All-Time Favorite Recipes by Editors of Family Circle Magazine (Doubleday)

  7. Reprinted with permission.


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