Brie-Stuffed Chicken Breasts

Every month I get a little free paper called Out Town.  Each issue has local info, advertisements, and a recipe.  This month the recipe caught my attention, so last night I decided to make it for dinner.  It was soooo good that I decided to share it with all my blog friends. 

Brie-Stuffed Chicken Breasts

Ingredients
2 tablespoons olive oil                                           1/2 teaspoon pepper
1 medium onion, chopped                                      3/4 cup apple cider
1 Granny Smith apple,cored, coarsely chop            4 ounces Brie Cheese
1/2 cup sliced almonds (optional)                              (rind removed, cut into chunks) 
1 teaspoon salt                                                     4 medium boneless/skinless
                                                                              chicken breast halves

Directions
1. Preheat oven to 400 degrees F.
2. Heat oil in medium size nonstick skillet over medium heat.  Add onion, cook until very tender, about 8 minutes.  Add apple, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3/4 cup cider, cook until apples are tender, about 5 minutes.  Remove from heat.  Let cool slightly; Stir in Brie.  Divide stuffing into 4 equal portions.
3. Using a paring knife, make a deep and wide pocket in each chicken breast by piercing the plump, short end of the chicken breast with the knife, moving the knife gently from side to side, about 2 inches wide, within half an inch of the edges.  Take the stuffing and place into the pocket of the chicken.  Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Place in 13x9x2 inch baking dish.
4. Bake in 400 degree F oven until no longer pink, about 35 minutes (or 180 degrees on an instant-read meat thermometer).  Remove chicken to platter, keep warm.

I could not find big chicken breasts, so I used smaller breasts.  I used a meat tenderizer mallet to flatten then, then I put the stuffing in the center and rolled them closed and held them with a toothpick. I also could not find Apple Cider in any of the local stores so I used apple juice. It worked perfectly.

I served with barley pilaf (that I found in the Joy of Cooking), and fresh steamed broccoli.  Yummy!