Brie And Apple Chicken Breasts

Recipe courtesy of

Preheat oven to 450f.

Warm 1 tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.

Add the apples and saute until softened.

Set the saute pan aside because you will need it again.

Tuck a slice of brie and several slices of apple into the pocket on the underside of the chicken breast between the breast and the tenderloin.

Season the chicken with salt & pepper.

Pat a little flour onto both sides of each chicken breast.

In the saute pan warm 1 tablespoon butter or margarine over high heat.

When the butter or margarine foams add the chicken breasts and brown them on both sides.

Transfer the chicken to a sheetpan , stuffed-side-down , and put it into the oven for 12-14 minutes.

While the chicken is cooking , make the sauce.

Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1 / 2 cups.

Swirl int the remaining 2 tablespoons of butter or margarine.

Season to taste with salt and pepper.

To serve , div.

boneless skinless chicken breast halves, cooking apple, butter, salt, coarse black pepper, flour, brie cheese, apple cider, chicken broth