Brie-Stuffed Chicken Breasts
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FROM - Family Circle Magazine - February 1998 INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 Granny Smith apple, cored and coarsely chopped
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (about 2 pounds)Heat oil in medium-size non-stick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 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.
Heat oven to 400 degrees.
Run fingers under breast skin to separate from flesh. Put 1/4 of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a 13 x 9 x 2-inch baking dish.
Bake in 400 degree oven until no longer pink near bone, about 35 minutes (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm.
PREPARE SAUCE - Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
Makes 4 servings