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Recipe for :

Brie Stuffed Chicken Breasts
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. This is what Shirley had to say about this recipe:

"This recipe comes from the Family Circle Magazine".


2 tablespoons olive oil
1 medium onion, chopped fine 
1 Granny Smith apple, cored and medium chopped 
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed and cut into chunks
4 medium chicken breast halves, on the bone with skin (2 lbs.)


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 400F.

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 400F oven until no longer pink, 35 minutes. (180F on instant - read meat thermometer). Remove chicken to platter; keep warm. 

Prepare sauce: 
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.

Serves 4

Shirley Cline