Thursday, March 27, 2008

Ken's Brie & Apple Stuffed Chicken Breasts

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This recipe is from my colorful cousin, Ken Shimomura, of Seattle. The brie and apples make a delicious filling for chicken breasts, and it's low carb. Here's a photo of Ken with his best friend, Boomer.


2 T olive oil
½ cup onion, chopped
1 tart apple, chopped
1 tsp thyme, divided
1 tsp salt, divided
1/2 tsp pepper, divided
3/4 cup apple cider, divided
4 oz brie cheese, without rind, cut in small chunks
4 medium chicken breast halves, bone-in, with skin (2 lbs)

Sauté onions in oil until quite tender. Add chopped apple, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper and 1/4 cup cider; cook until apples are tender (4-6 min). Remove from heat and let cool slightly; Stir in brie. Divide stuffing into 4 equal portions. Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Place in 13 x 9 x 2-inch baking dish. Bake at 400 degrees until chicken is tender and juices run clear when pierced with a fork (35-40 min). Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 tsp thyme and 1/4 tsp salt. Spoon over chicken. Serves 4.

1 comment:

Ken Shimomura said...

Recommend a Pinot Noir with this dish.