• 4 boneless, skinless chicken breasts (6 oz each)
• 1 medium apple, sliced (Granny Smith recommended)
• 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

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper for easy cleanup.

1. Slice each chicken breast horizontally to create a pocket without cutting all the way through.
2. Stuff with apple slices and Brie cheese.
3. Fold the chicken over the filling and press gently.
4. Season with salt, pepper, and dried thyme.

1. Heat olive oil in a skillet over medium-high heat.
2. Sear two breasts at a time for 1–2 minutes per side until golden brown.
3. Transfer to the baking sheet.

1. Mix maple syrup, creamy Dijon, and whole grain Dijon mustard in a small bowl.
2. Brush the glaze over the chicken breasts.

1. Bake for 20–25 minutes or until internal temperature reaches 165°F.
2. Let rest a couple of minutes before serving.

• Keep the Filling Inside: Use toothpicks to secure the edges and avoid overstuffing.
• Slice Brie Easily: Chill in the freezer for 10 minutes before cutting.
• Prep Ahead: Stuff the chicken a day in advance and refrigerate. Bring to room temperature before cooking for even results.
• Best Apples: Granny Smith is ideal, but Honeycrisp or Fuji also work.
• Check Doneness: Use a thermometer for 165°F, or cut into the thickest part to ensure juices run clear.

• Serve alongside roasted vegetables or a simple green salad for a balanced meal.
• Pair with mashed potatoes or cauliflower mash to soak up the maple Dijon glaze.
• For a lighter option, serve with steamed asparagus or green beans.

• Cheese Swap: Try Gruyère or Fontina for a different flavor profile.
• Add Nuts: Chopped pecans or walnuts sprinkled on top before baking add crunch.
• Fruit Alternatives: Pear slices can be used instead of apples for a slightly sweeter twist.
• Herb Mix: Fresh rosemary or sage can replace thyme for a new aroma.

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