Brie-Stuffed Chicken Breasts
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
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!