Brie and Apple Chicken Breasts

Name: Brie and Apple Chicken Breasts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; 1 small cooking apple, cored & thinly sliced; 1/4 cup butter or 1/4 cup margarine; 1/2 teaspoon salt; 1/2 teaspoon freshly ground coarse black pepper; 1 1/2 tablespoons flour; 1/4 lb brie cheese, sliced; 2 cups apple cider; 2 teaspoons chicken broth or 2 teaspoons vegetable broth

(2)

Recipe by Manami

Recipe courtesy of "National Chicken Council/US Poultry & Egg Assn." Have not tried it as yet but it just couldn't be bad could it? Is prepared and cooked in less than thirty minutes!

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

boneless skinless chicken breast halves
1

small cooking apple, cored & thinly sliced
¹⁄₄

cup butter or 1/4 cup margarine
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon freshly ground coarse black pepper
1 ¹⁄₂

tablespoons flour
¹⁄₄

lb brie cheese, sliced
2

cups apple cider
2

teaspoons chicken broth or 2 teaspoons vegetable broth

DIRECTIONS

Preheat oven to 450°F.
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, divide the chicken among serving plates and pour a little sauce over each.
Serve with a nice brown rice pilaf and nice green vegetable.
Enjoy!