Description
Tender chicken pockets sear to golden perfection, revealing gooey brie that melts around crisp apple ribbons. A whisper of garlic and thyme adds an earthy accent, balancing sweet-tart contrasts in every luscious bite.
Ingredients
- 4 each chicken breast
- 1 each Granny Smith apple
- 4 oz brie cheese
- 1 tbsp olive oil
- 1 tbsp butter softened
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
- 1 clove garlic minced
Instructions
- Preheat oven to 375 F and grease a baking dish or line a baking sheet.
- Using a sharp knife, cut a horizontal pocket into the side of each chicken breast without slicing through.
- Season the inside and outside of each pocket with salt, pepper, and half of the minced garlic.
- Core and thinly slice the apple, then thinly slice the brie cheese.
- Stuff each chicken pocket with apple slices, brie slices, remaining garlic, and sprinkle thyme leaves inside.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat until shimmering.
- Add chicken breasts and sear for 2 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 18–20 minutes until chicken is cooked through.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use a tart apple like Granny Smith for a sweet-tart contrast.
- Pat chicken dry before seasoning to achieve a crisp exterior.
- Brie rind is edible but can be removed if you prefer a milder texture.
- Leftovers keep well in the fridge for up to 2 days.