Chicken Breasts Stuffed with Apples, Almonds and Brie
Provided by: Lauren Braun Costello
This dish is so easy you can make it any night of the week, but it's so decadent that it's fit for company or any special occasion. The crunhy almonds, caramelized apples, and gooey brie are an outstanding trio. The toasted almonds and sauteed apples can be prepared days in advance; the chicken breasts may be stuffed a day ahead and cooked off before service. Be sure to make as big a pocket at possible without tearing the meat so you can pack it with lots of apples, almonds, and brie!
- Gather these tools: cutting board, chef's knife, paring knife, wet and dry measuring cups, small saute pan, large nonstick saute pan with a tight-fitting lid, tongs
- In a small saute pan, toast the almonds over medium-high heat, shaking occasionally to prevent them from burning, for about 3-4 minutes. Remove from the pan and set aside. In the same pan add the butter and apples and cook, stirring frequently, until softened and caramelized, about 5 minutes. Set aside.
- Using a paring knife, make a deep and wide pocket in each chicken breast by piercing the plump, short end of the chicken breast with the knife, moving the knife gently from side to side, about 2 inches wide, within half an inch of the edges.
- Sprinkle the inside and outside of the pocketed chicken breasts with salt and pepper. Place one piece of brie inside each chicken breast, then fill each breast with 1/4 of the sauteed apples and 1 tablespoon of the toasted almonds.
- Heat a large nonstick skillet over medium-high heat and add the olive oil and butter. Swirl to coat the pan and add the chicken breasts (do NOT crowd the pan). Cook for 4-5 minutes, then turn and cook for 3 minutes. Add the chicken stock, place a lid on the pan, and continue to cook for 2 minutes. Remove the lid and cook until the stock has almost evaporated.
- Serve the breasts whole or sliced on the bias. Garnish with remaining toasted almonds and any remaining pan juices.