Tuesday, November 29, 2011

Brie and Apple Stuffed Chicken Breasts

This is a good example of what happens when I crave Brie-en-croute but have no puff pastry. I absolutely wanted to used up the brie we had in the freezer and I didn't really care how I ate it, it just couldn't be with bread either because we didn't have any at the time. This dish was so simple and easy to make and I'm confident it could be turned into some-kind of amazing sandwich as well!


4 skinless chicken breasts
125g of Brie (it's best to have it slightly frozen so it doesn't completely fall apart when you cut it into tiny pieces
2 apples, peeled and in chunks
1/2 onion, chopped
2 cloves of garlic, minced
1 Tbsp of Oil, Butter, whatever you like best

1. Slice the chicken in half horizontally but not all the way as to separate the two halves. Use the meat pounder to tenderize (and thin out the chicken until it is relatively thin (around half an inch)
2. In a pan, melt the oil, fry the garlic and onions for 2-3 minutes, stir in the apple chunks and cook until they apples are very soft.
3. Cut the brie into small pieces.
4. Once the apples are cooked, place the mixture evenly on top of each chicken breast, top with evenly divided brie as well.
5. Roll the chicken breast as tightly as possible and place seam down in a baking dish. Repeat for all breasts.
6. Cover dish tightly with foil and place in a 350-degree oven for an hour.
7. Serve immediately so the cheese is still melted.

Bon Appetit!

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