Brie-Stuffed Chicken Breasts With Maple Glaze

READY IN: 30mins
Recipe by Chef mariajane

Such a delightful way to have chicken breast - so delicious!!

Top Review by todm9827

In addition to the onion, I added small bits of apple and artichoke hearts to the brie and onion stuffing. Served with a side of honey roasted red potatoes and a bottle of Groth Vineyard's Chardonnay. One of the best meals I've ever had.

Ingredients Nutrition

Directions

  1. Heat 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add onions and sauté until well carmaelized. Remove from pan and let cool. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce.
  2. Combine cheese, remaining cooled onions and 1/2 tablespoons thyme; season lightly and mix well.
  3. Preheat oven to 375°F Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.
  4. Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and peper and sear until golden and brown, 1-2 minutes per side. Place in a roasting pan and cook 20-25 minutes. Let rest 5 minutes.
  5. Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.

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