Archive for the ‘Recipe Review’ Category
My mother and I found this recipe at the local grocery store. I had brie once a long time ago and I wasn’t sure if I liked it much then. I tried a piece of brie again and found it is not that bad. It’s a little mild and creamy, not that pungent at all. Maybe I just had some bad brie the first time I tried it.
But brie, apples and chicken sounded like an interesting mix. I’ll post the recipe here and leave my comments after.
This recipe comes courtesy of the National Chicken council.
- 4 skinless, boneless chicken breast halves
- 1 small apple, cored and thinly sliced
- 4 Tbs butter
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt and
- 1-2 Tbs flour
- 4 slices Brie cheese
- 2 cups apple cider
- 2 cups chicken broth
- Preheat the oven to 450°F.
- Warm 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat. Add the apples and sauté until softened. Set the sauté 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 sauté 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 sauté 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.