Apple Brie Stuffed Chicken Breasts Recipes

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CHICKEN STUFFED WITH WALNUTS, APPLES & BRIE



Chicken Stuffed with Walnuts, Apples & Brie image

When I want a simple-to-do weeknight dinner, I often turn to chicken. In this recipe, the stuffing combines sweet and savory flavors, and the sauce makes the dish memorable.-Nicole Pavelich, Lexington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup chopped onion
3 tablespoons butter, divided
1/2 cup chopped peeled apple
2 tablespoons chopped walnuts, toasted
1/8 teaspoon dried rosemary, crushed
Dash plus 1/4 teaspoon salt, divided
Dash plus 1/4 teaspoon pepper, divided
2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon garlic powder
2 ounces Brie cheese, cubed
1/4 cup cider vinegar
3/4 cup unsweetened apple juice, divided
1-1/2 teaspoons cornstarch

Steps:

  • In a large skillet, saute onion in 1 tablespoon butter for 1 minute. Add apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts, rosemary, and a dash of salt and pepper., Flatten chicken to 1/4-in. thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary., In the same skillet, brown chicken in remaining butter. Stir in vinegar and 1/4 cup apple juice. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; discard toothpicks. Combine cornstarch and remaining apple juice; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 556 calories, Fat 33g fat (17g saturated fat), Cholesterol 167mg cholesterol, Sodium 755mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 43g protein.

APPLE STUFFED CHICKEN BREAST



Apple Stuffed Chicken Breast image

This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Provided by Behr

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breasts
½ cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
¼ cup dry white wine
¼ cup water
1 tablespoon water
1 ½ teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Combine apple, cheese, and bread crumbs. Set aside.
  • Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
  • Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  • Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g

BRIE AND APPLE CHICKEN BREASTS



Brie and Apple Chicken Breasts image

Recipe courtesy of "National Chicken Council/US Poultry & Egg Assn." Have not tried it as yet but it just couldn't be bad could it? Is prepared and cooked in less than thirty minutes!

Provided by Manami

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 small cooking apple, cored & thinly sliced
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon freshly ground coarse black pepper
1 1/2 tablespoons flour
1/4 lb brie cheese, sliced
2 cups apple cider
2 teaspoons chicken broth or 2 teaspoons vegetable broth

Steps:

  • Preheat oven to 450°F.
  • Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
  • Add the apples and saute until softened.
  • Set the saute 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 breast between the breast and the tenderloin.
  • Season the chicken with salt & pepper.
  • Pat a little flour onto both sides of each chicken breast.
  • In the saute pan warm 1 Tablespoon butter or margarine over high heat.
  • When the butter or margarine foams add the chicken breasts and brown them on both sides.
  • Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
  • While the chicken is cooking, make the sauce.
  • Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
  • Swirl int the remaining 2 Tablespoons of butter or margarine.
  • Season to taste with salt and pepper.
  • To serve, divide the chicken among serving plates and pour a little sauce over each.
  • Serve with a nice brown rice pilaf and nice green vegetable.
  • Enjoy!

Nutrition Facts : Calories 351.7, Fat 20.9, SaturatedFat 12.6, Cholesterol 127.3, Sodium 635.6, Carbohydrate 6.2, Fiber 0.8, Sugar 2.9, Protein 33.7

APPLE & BRIE STUFFED CHICKEN BREASTS



Apple & Brie Stuffed Chicken Breasts image

Chicken breasts are stuffed with apples, Brie and herbs; topped with a warm cider sauce, carmelized onions and tender cinnamon-apples. This is a deliciously different departure from bland baked chicken.

Provided by Feast Your Eyes

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 23

4 boneless skinless chicken breast halves, trimmed fat
1 large apple, peeled, cored and diced (Fuji, Empire, or Braeburn)
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
1 1/2 tablespoons fresh sage, chopped
3 tablespoons dry breadcrumbs
1/2 cup dry breadcrumbs
kosher salt
fresh ground black pepper
4 ounces brie cheese, rind removed and divided into 4 even slices
2 tablespoons fresh parsley, chopped
1 egg
olive oil
1 cup apple cider or 1 cup apple juice
1/4 cup chicken broth
4 fresh thyme sprigs
2 yellow onions, cut in half lengthwise and sliced thin
3 garlic cloves, crushed
1 apple, peeled, cored and sliced thin (Fuji, Empire, or Braeburn)
1/2 teaspoon ground cinnamon
1/2 cup white wine
2 teaspoons Dijon mustard
1 dash ground cinnamon

Steps:

  • Preheat oven to 400 degrees F.
  • Wash the chicken and pat dry with paper towels.
  • Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
  • To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
  • Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
  • Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
  • One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
  • Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
  • Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
  • While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
  • Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
  • Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
  • Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.

Nutrition Facts : Calories 421.4, Fat 12, SaturatedFat 6.1, Cholesterol 149.7, Sodium 489.1, Carbohydrate 34.2, Fiber 4.5, Sugar 13.4, Protein 38.6

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