Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 oz brie cheese, rind removed and cut into small pieces
- 1 medium apple (such as Honeycrisp or Fuji), cored and diced
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chicken broth (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Butterfly each chicken breast by slicing it horizontally almost all the way through, creating a pocket. Season the inside and outside of the chicken breasts with salt and pepper.
- Step 3: In a bowl, combine the diced apple, brie cheese, cranberries, and nuts. Spoon the mixture evenly into the pockets of the chicken breasts.
- Step 4: In a small bowl, whisk together the Dijon mustard, maple syrup, and olive oil. Pour half of the glaze over the chicken breasts in the baking dish.
- Step 5: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). During the last 5 minutes of cooking, baste the chicken with the remaining glaze. If the chicken appears to be drying out, add 2 tablespoons of chicken broth to the bottom of the baking dish.
- Step 6: Let the chicken rest for 5 minutes before serving.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, basting with a little extra maple Dijon glaze for added moisture.
- Serve this elegant dish with a side of roasted Brussels sprouts or a simple green salad for a balanced and delicious meal.
- For extra flavor, lightly sauté the apple and cranberries before stuffing the chicken to enhance their sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American