Tuesday, October 13, 2009

Apple and Brie Stuffed Chicken

I only have one picture of this, from the prep stages:
The pics of the final product turned out awful. I mean really bad. The dish looked good in person, but in the photo, the chicken looked pasty, and the apples are not recognizable. But it tasted great! I was pretty pleased with this one. The combination of apple and brie can never be bad. I've been eating ham sandwiches with them as well. All apple, all the time; that's me!

Apple and Brie Stuffed Chicken
Makes one serving

1 tbsp butter
1/4 of a white onion, chopped
1 apple, chopped
Dash of ground ginger
2 whole cloves
Salt and pepper
About 1 oz Brie, without rind, cut in small chunks
1 boneless chicken breast

1-2 tbsp balsamic vinegar
1-2 tbsp honey

Heat a skillet over medium heat, melt butter. Add onions and cook until tender, 3-5 minutes. Add apple, ginger, clove, salt and pepper, and a little bit of water. Continue cooking until apples soften but are not mushy. REMOVE THE CLOVES (I forgot to do that). Let sit off the heat to cool while preparing chicken.

Preheat oven to 375°. Prep the chicken for stuffing*. When apples are cool enough, stir in the brie chunks, and stuff all but 1 tablespoon of the mixture into the chicken. Bake at 375 for 35-40 minutes.

For a simple sauce, return leftover stuffing to the stove, and reheat, adding 1-2 tablespoons balsamic vinegar and 1-2 tablespoons honey. Whisk to combine.

*You can use whatever method of stuffing you'd prefer. I simply butterflied my chicken breast and placed the filling in like a taco, using toothpicks to hold it closed.

1 comment:

Maria from KU said...

Missy, you'er quite a little cook.