Ingredients:
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 1 Granny Smith apple, cored and coarsely chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup chicken soup
- 2 tablespoons apple sauce
- 4 ounces Brie cheese, rind removed, cut into chunks
- 4 chicken breast halves (2 pounds total)
Preparation:
Heat oil in a medium-size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apples, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup cider; cook until apple is tender, about 5 minutes. Remove from heat; cool slightly. Stir in Brie cheese. Divide stuffing into 4 equal portions.Heat oven to 400 degrees F.
Run fingers under chicken breast skin to separate from flesh. Dividing equally, insert stuffing under skin of each breast half. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a 13 x 9 x 2-inch baking dish.
Bake in heated 400-degree F. oven 35 minutes or until internal temperature registers 170 degrees F. on an instant-read thermometer. Remove chicken to a platter; keep warm.
Add 1/4 cup chicken stock and 2 tablespoons apple sauce to the pan, stir to incorporate with pan juices and serve over chicken.
