Brie and Apple Chicken Breasts - BigOven 158142
Brie and Apple Chicken Breasts

Brie and Apple Chicken Breasts

Ready in 45 minutes
96 review(s) averaging 4.5. 92% would make again

Top-ranked recipe named "Brie and Apple Chicken Breasts"

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Try this Brie and Apple Chicken Breasts recipe, or contribute your own. " Brie cheese" and "small apple" are two tags used to describe Brie and Apple Chicken Breasts.

"I was looking for something different to do with chicken. This one qualifies and tastes wonderful. It makes for a great presentation. A little more brie would be good but then I really like brie. My only suggestion would be to stuff the chicken instead of placing the apples between the loin and breast. Mostly because the loin on most breasts does not cover enough and the apples and brie leak out easily and also it is sometimes hard to get chicken breasts with the loin attached (for a good price)."

- nabcoengineer


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4 skinless, boneless chicken breast halves
1 small apple; cored and thinly sliced
4 tablespoon Butter
1/2 teaspoon salt and freshly ground black pepper; (each)
1 tb flour; (up to 2)
4 slices Brie cheese
2 cups apple cider
2 cups Chicken broth

Original recipe makes 4



Preheat the oven to 450F. Warm 1 tablespoon butter 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 breasts between the breast and the tenderloin.

Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.

In the saute pan, warm 1 tablespoon butter over high heat. When the butter 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 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the saut pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each.

Republished with permission from National Chicken Council

Verified by stevemur

Recipe cut in Half for 2! photo by XenaMerle XenaMerle

photo by milesandalexis09 milesandalexis09

photo by TrentC TrentC

photo by Scrumps61 Scrumps61

Turned out excellent paired with fresh snap peas and delicious white cheddar Mac and cheese photo by Emily711 Emily711

See 3 more photos
Calories Per Serving: 416 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Brie and Apple Chicken Breasts All 96 reviews

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I thought it was pretty good. I wish all the bree didn't ooze out though. I think next time I will make a bowl in the top of the breast so the bree stays put. I also didn't have cider so I used milk, flour and butter to make a gravy with the chicken broth and the leftover apples
staindjustgo 7 months ago
This was great! I agree with the comments about using toothpicks or kitchen twine to hold together, and to cut the sauce in half.
NJinGA 11 month ago
Family said they would eat it again! See other comments about sauce and agree .
missmallorimae 1 year ago
Made this tonight for my family. It came out great. Put the chicken in a glass pan to cook. The juices in the bottom where great to add to the top of the chicken along with the sauces. Everyone enjoyed it.
Ranj5 1 year ago
Very easy to make and tasted delicious. Will definitely be making again.
vkoons 1 year ago
traviswheeler 1 year ago
Will make it again in the future ...
ritachoi 1 year ago
Definitely half the sauce. Otherwise very delicious!
mjlandry12 1 year ago
This was good! I didn't have Brie on hand so I used goat cheese! I also had to add a dash of flour to thicken the sauce along with some cinnamon as others have suggested. Over all very tasty and will definitely make again!!
Lab1119 1 year ago
i used skewers to hold two or three pieces of chicken together and served with cous cous, using half sauce half water for the cous cous
katalia369 1 year ago
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