In Heat oil in medium size nonstick skillet over medium
heat. Add onion; cook until very tender, about
8 minutes. Add apple, 1/2 teaspoon thyme, 1/4
teaspoon salt, 1/4 teaspoon pepper and 1/4 cup
cider; cook until apples are tender, about 5
minutes. Remove from heat. Let cool slightly.
Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400ºF.
Run fingers under
breast skin to separate from flesh. Put 1/4
of the stuffing under the skin of each breast;
press gently to distribute filling evenly. Season
chicken with 1/2 teaspoon salt and 1/4 teaspoon
pepper. Place in 13 x 9 x 2 inch baking dish.
Bake in 400ºF oven
until no longer pink, 35 minutes. (180ºF on
instant - read meat thermometer). Remove chicken
to platter; keep warm.
Skim fat from baking dish. Scrape drippings
into small saucepan. Heat over medium heat.
Add remaining 1/2 cup apple cider; cook to reduce
by half. Stir in remaining 1/2 teaspoon thyme
and 1/4 teaspoon salt. Spoon over chicken.