Ingredients

• 4 boneless, skinless chicken breasts (6–8 oz each)
• 1 medium apple (Granny Smith or Honeycrisp), thinly sliced
• 4–6 oz Brie cheese, thinly sliced
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 tablespoon creamy Dijon mustard
• 1 teaspoon whole grain Dijon mustard
• 1 clove garlic, minced (optional)

Instructions

1. Preheat oven to 400°F. Slice a deep pocket into the thick side of each chicken breast, being careful not to cut all the way through. Season with salt, pepper, and thyme.
2. Heat olive oil in a large, oven safe skillet over medium high heat. Sear the unstuffed chicken breasts 1–2 minutes per side, until lightly golden. Remove from the skillet.
3. Once cool enough to handle, stuff each pocket with apple slices and Brie. Secure with a toothpick if needed.
4. Whisk together maple syrup, creamy Dijon, whole grain Dijon, and garlic (if using) in a small bowl.
5. Return chicken to the skillet or transfer to a parchment lined baking sheet. Brush generously with the glaze.
6. Bake for 20–25 minutes, until internal temperature reaches 165°F and the filling is melted.
7. Let rest a few minutes before serving. Remove toothpicks before eating.

Notes

• Sear the chicken before stuffing it, not after this keeps the Brie from melting out during searing.
• Chill the Brie for about 10 minutes before slicing for cleaner cuts.
• Use chicken breasts of similar size so they cook evenly together.

Storage

Nutrition Estimate (per serving, approximate)