Apple & Brie Stuffed Chicken Breasts

Jan Scott October 2, 2017
Apple & Brie Stuffed Chicken Breasts

Serving your cheese and apples on a tray before dinner is a classic stand by—but try stuffing them into your main course for a change.

You’ll Need

  • 1 Tbsp vegetable oil
  • 1 Tbsp butter
  • ½ sweet onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 cup chopped Honey Crisp apple
  • 250g Brie cheese, cut into matchsticks
  • ¼ cup chopped walnuts, toasted
  • 3 boneless, skinless chicken breasts
  • 200 g thinly sliced prosciutto
  • 1 Tbsp extra virgin olive oil

Prep and Cook

  • 1
    Preheat oven to 375 degrees.
  • 2
    Heat vegetable oil and melt butter in a large oven-proof skillet over medium-high heat.
  • 3
    Add onion and garlic and cook until softened.
  • 4
    Add chopped apple to the skillet and continue cooking until apples are tender.
  • 5
    Remove from heat and let cool.
  • 6
    Flatten chicken breasts between sheets of waxed paper to ¼ inch thickness.
  • 7
    Divide apple mixture, Brie and walnuts along the end of each chicken breast and then tightly roll up each breast.
  • 8
    Lie each of the rolled chicken breasts on top of prosciutto slices and secure with toothpicks or skewers.
  • 9
    In the same skillet, heat 1 Tbsp olive oil over medium-high heat.
  • 10
    Add the rolled chicken breasts to the pan and lightly sear until prosciutto is browned.
  • 11
    If using an oven-safe skillet, transfer the skillet to the oven and cook for an additional 15 minutes or until chicken juices run clear. Otherwise, continue to cook in a small baking dish or pan. Do not overcook.
  • 12
    Remove from the oven, slice into medallions and serve immediately with your favourite fall side dishes.

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