Prep Time: 10 minutes.   Cook time 6-8 for browning, 20 minutes in oven.

Servings: 4

A Word From The Cook

This recipe is restaurant worthy!

Ingredients

Chicken:

• 4  Chicken Breasts, Boneless & Skinless
• 1/2 Apple, cored and sliced (I like Honeycrisp Apples)
• 1 Wedge of Brie Cheese, Sliced
• Salt and Pepper

Maple Glaze:

• 2 Tbsp Maple Syrop
• 1 Tbsp Dijon Mustard
• 1/2 tsp dried Thyme
• 2 Garlic Cloves, minced

Instructions

1. Preheat oven to 400°F
2. Cut a pocket in each chicken breast about 3/4 the way through, don’t cut all the way through, and don’t open the ends (as you would if butterflying).
3. Heat an oven proof skillet (I prefer cast iron).   Once hot, add about 1 tsp of Olive Oil to the pan.
4. Season the chicken breasts with pepper and salt to taste
5. Sear the chicken for about 3-4 minutes per side.
6. Remove the pan from the heat and stuff the chicken with 2 or 3 slices of apple and 2 or 3 slices of Brie.  (you can secure the breast wth toothpicks, or I prefer to lean them on each other to keep the contents in).
7. Put the stuffed chicken back in the pan, baste with 1/2 the glaze and place in oven for 20-22 minutes.
8. Baste the chicken about 1/2 way through again with the glaze.
9. Serve with roasted potato wedges and your choice of vegetables.