• itslaurenofcourse

Apple-Almond-Brie Stuffed Chicken Breasts

Move over, Chicken Cordon Bleu, but thanks for the inspiration!


This stuffed chicken breast recipe has all the fall flavors, plus the modern update of an optional breadcrumb coating. It’s the ultimate sweater weather dish, perfect for a cool night, packed with the outstanding trio of crunchy almonds, caramelized apples, and gooey brie. The toasted almonds and sautéed apples can be prepared days in advance; the chicken breasts may be stuffed a day ahead and cooked off before service. The breaded version is predictably delicious, but the pan-seared version has the benefit of a delightful and quick apple cider pan sauce.

Equipment: cutting board; chef’s knife; paring knife; wet and dry measuring cups; measuring spoons; large sauté pan; wooden spoon; small mixing bowl; rimmed sheet pan; pastry brush; tongs


Chicken Ingredients:

4 boneless, skinless chicken breasts ½ cup sliced almonds 1 tablespoon butter 1 apple (such as Gala or Fuji), peeled and diced

1 teaspoon fresh thyme leaves 4 slices brie, frozen salt and freshly ground pepper to taste


Optional Breading Ingredients:

1 cup fresh bread crumbs

2 teaspoons olive oil

¼ cup flour ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 large egg, beaten


Optional Pan-Seared Sauce Ingredients:

½ cup chicken stock

½ cup apple cider

2 tablespoons cold butter, divided

1 tablespoon olive oil


"You can make this recipe as a breaded and baked stuffed chicken, or as a pan-seared chicken with a sauce."

IF BREADING & BAKING: Preheat the oven to 375°F.


In a small sauté pan, toast the almonds over medium-high heat, shaking occasionally to prevent them from burning, for about 3-4 minutes. Remove from the pan and set aside. In the same pan add the butter, apples, and thyme and cook, stirring frequently, until softened and caramelized, about 5 minutes. Set aside to cool.


Heat a large sauté pan over medium-high heat and add 2 teaspoons of olive oil. Swirl to coat the pan and add the fresh breadcrumbs, mixing well with the oil. Cook for 2-3 minutes, stirring constantly, until the bread crumbs are golden brown. Set aside in a wide, shallow bowl.


ILOC tip: toasting the breadcrumbs before the chicken is baked ensures that the crust will be golden brown regardless of how long the chicken cooks.

Mix the flour with the salt and pepper in a wide, shallow bowl and set aside. Place the beaten egg in a wide, shallow bowl and set aside.


Using a paring knife, make a deep and wide pocket in each chicken breast by piercing the plump, short end of the chicken breast with the knife, moving the knife gently from side to side, about 2 inches wide, within half an inch of the edges.


ILOC tip: be sure to make as big a pocket at possible without tearing the meat so you can pack it with lots of apples, almonds, and brie!

Sprinkle the inside and outside of the pocketed chicken breasts with salt and pepper. Place one piece of frozen brie inside each chicken breast, then fill each breast with ¼ of the sautéed apples and 1 tablespoon of the toasted almonds.

Dredge one stuffed chicken breast in the seasoned flour, being sure to coat with flour everywhere, and shake off the excess. Then dip the coated breast on all sides into the egg mixture, then directly into the toasted breadcrumbs. With a dry hand, toss well to coat and set aside. Repeat with the remaining breasts and place on a lightly oiled rimmed sheet pan, flat side-down. Bake for 12-15 minutes, until the chicken is firm and springy to the touch.


Remove from the oven and serve immediately.


Makes 4 servings.




IF PAN-SEARING: In a small sauté pan, toast the almonds over medium-high heat, shaking occasionally to prevent them from burning, for about 3-4 minutes. Remove from the pan and set aside. In the same pan add the butter, apples, and thyme and cook, stirring frequently, until softened and caramelized, about 5 minutes. Set aside to cool.


Using a paring knife, make a deep and wide pocket in each chicken breast by piercing the plump, short end of the chicken breast with the knife, moving the knife gently from side to side, about 2 inches wide, within half an inch of the edges.


Sprinkle the inside and outside of the pocketed chicken breasts with salt and pepper. Place one piece of frozen brie inside each chicken breast, then fill each breast with ¼ of the sautéed apples and 1 tablespoon of the toasted almonds.


ILOC tip: freezing the brie makes it easy to insert inside the chicken pocket without compromising the brie from melting while the chicken cooks.

Heat a large nonstick skillet over medium-high heat and add the olive oil and 1 tablespoon butter. Swirl to coat the pan and add the chicken breasts (do not crowd the pan). Cook for 4-5 minutes, then turn and cook for 3 minutes.


Add the chicken stock, place a lid on the pan, and continue to cook for 2 minutes. Remove the lid and cook until the stock has almost evaporated.


Remove the breasts from the pan and add the apple cider. Cook for 3-4 minutes over medium-low heat until the cider has reduced and slightly thickened. Remove the pan from the heat and stir in the remaining tablespoon of cold butter until melted.


Serve the breasts whole or sliced on the bias. Garnish with remaining toasted almonds and drizzle with the pan sauce.

Makes 4 servings.



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