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Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a delicious and elegant dish that brings together juicy chicken breasts filled with creamy Brie cheese and tart Granny Smith apples, all drizzled with a sweet maple Dijon glaze. This recipe is perfect for any occasion, whether it’s a cozy family dinner or an impressive feast for guests. The combination of flavors creates a delightful balance of savory and sweet, ensuring your taste buds will be dancing with joy. With quick preparation and simple ingredients, this gourmet meal is sure to become a favorite in your household.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 medium Granny Smith apple, thinly sliced
  • 4 oz light Brie cheese, sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried thyme
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp creamy Dijon mustard
  • 1 tsp whole grain Dijon mustard

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Create pockets in each chicken breast using a sharp knife.
  3. Stuff each pocket with apple slices and Brie cheese; fold to secure.
  4. Season both sides of the chicken with salt, pepper, and thyme.
  5. Heat olive oil in a skillet over medium-high heat; sear each breast for 1-2 minutes per side until golden.
  6. Mix maple syrup and mustards in a bowl; brush the glaze over each breast.
  7. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 530mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 120mg

Keywords: For extra flavor, let the Brie come to room temperature before stuffing. Experiment with different cheeses like goat cheese or cheddar for varied taste profiles.