Brie Stuffed Chicken With Honey And Thyme Recipe 395

BRIE-STUFFED CHICKEN BREASTS WITH MAPLE GLAZE

Steps:

• Heat 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add onions and sauté until well carmaelized. Remove from pan and let cool. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce.
• Combine cheese, remaining cooled onions and 1/2 tablespoons thyme; season lightly and mix well.
• Preheat oven to 375°F Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.
• Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and peper and sear until golden and brown, 1-2 minutes per side. Place in a roasting pan and cook 20-25 minutes. Let rest 5 minutes.
• Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.

BRIE-STUFFED CHICKEN WITH HONEY AND THYME RECIPE - (3.9/5)

Steps:

• 1 Preheat the oven to 400°F (200°C). 2 In a small bowl, whisk together 1 tbsp (15 mL) olive oil, balsamic vinegar, honey, minced thyme, garlic and pepper. Set aside. 3 With a large sharp knife, starting at the thickest side of each breast and being careful not to cut right through breasts, slice a pocket in each breast large enough to hold one- quarter of brie. Divide brie evenly among pockets in breasts. 4 Brush both sides of breasts with olive oil mixture. 5 Wrap a slice of prosciutto around each breast so ends of prosciutto slices meet on underside of each breast. 6 In a large heavy ovenproof skillet, heat remaining oil over medium heat. Add breasts to skillet so undersides are uppermost. Cook for about 3 minutes or until golden brown. 7 Turn breasts over and add wine, thyme sprig and bay leaf to skillet. Bring to a boil. Transfer skillet to oven and roast, uncovered, for 15 to 20 minutes or until chicken is no longer pink inside. 8 Remove chicken breasts from skillet and keep warm on a heated platter. Wearing an oven mitt, place skillet over burner and bring cooking juices to a boil over medium-high heat, stirring to scrape up any browned bits from bottom of skillet and adding any juices that have accumulated on plate under chicken. Boil for about 3 minutes or until juices in skillet have thickened slightly. Season with more pepper, and salt to taste if necessary. Strain sauce through a fine sieve. 9 Place a chicken breast on each of 4 warm dinner plates. Drizzle evenly with sauce and garnish with thyme.

APPLE & BRIE STUFFED CHICKEN BREASTS

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.