Video:How to Make Brie-Stuffed Chicken Breastswith Jen D'Amore
Brie-stuffed chicken breasts are a delicious, elegant way to serve chicken. Follow this step-by-step recipe to make Brie-stuffed chicken breasts.See Transcript
Transcript:How to Make Brie-Stuffed Chicken Breasts
Hi, I'm Jen D'Amore for About.com, and this video is all about how to make brie- and apple-stuffed chicken breasts, using Diana Rattray's recipe from About.com's Southern Food site.
Ingredients for Brie-Stuffed Chicken Breasts
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 tart apple, cored and coarsely chopped
- 1 teaspoon dried thyme, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3/4 cup apple cider, divided
- 4 ounces Brie cheese, without rind, cut in small chunks
- 4 medium chicken breast halves, bone-in, with the skin
Make the Stuffing for Brie-Stuffed Chicken Breasts
Heat oil in a nonstick skillet over medium heat. Add the onion and cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 of a teaspoon the thyme, a 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and 1/4 cup of cider; cook until the apples are tender, about 4 to 6 minutes. Then, remove from the heat, let it cool slightly, and stir in the Brie. Divide the stuffing into 4 equal portions and preheat the oven to 400°F.
Stuff the Chicken for Brie-Stuffed Chicken Breasts
Run your fingers under breast skin to separate it from the meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and place in a 13-x-9-x-2-inch baking dish.
Bake the Brie-Stuffed Chicken Breasts
Bake at 400° until the chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on a meat thermometer. Remove chicken to serving dish and keep warm.
Make the Sauce for Brie-Stuffed Chicken Breasts
Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add the remaining 1/2 cup apple cider and simmer briskly to reduce by half. Stir in the remaining 1/2 teaspoon thyme and 1/4 teaspoon of salt. and spoon it over the chicken.
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