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Chicken Stuffed with Apples and Brie

Submitted by: Mary on 11/30/2003
2228 views
2.55 avg rating
208 votes
 
 
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Ingredients

4 Large chicken breasts (2 lbs)
1 Small apple, cored and very thinly sliced
4 T Butter, divided
1 t Salt

1 t Black pepper
Almond flour
4 ozs Brie cheese, sliced into 1 oz slices
2 C Chicken stock
2 C Dry white wine

Directions

Preheat oven to 450F degrees.



Warm 1 T butter in a large skillet. Add the apples and saute until softened. Set the pan aside.



Tuck a slice of brie and severeal slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Secure pocket with wooden picks. Season with salt and pepper. Pat a little almond flour onto both sides of the chicken breasts.



In the skillet pan warm 1 T butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheet pan, stuffed side down, and put it into the oven for 12 minutes.



While the chicken is cooking, make the sauce. Pour the white wine and broth into the skillet and simmer until reduced to about 1 1/2 cups. Swirl remaining butter into sauce. Season to taste with salt and pepper.



Spoon sauce over chicken breasts.

Servings

4

Calories

6

Time to prepare

15 minutes

Difficulty

Easy
 

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