Brie And Apple Chicken Breasts Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour white wine and water into a 9x13-inch baking dish.
• Mix oregano, black pepper, and salt together in a bowl; massage oregano mixture onto both sides of chicken breasts. Arrange coated chicken breasts in the baking dish; sprinkle with red pepper flakes.
• Bake chicken in the preheated oven for 25 minutes. Place tomatoes, mushrooms, and garlic around the chicken breasts; sprinkle 2 tablespoons Parmesan cheese over chicken and vegetables. Continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle remaining 2 tablespoons Parmesan cheese over chicken; top each chicken breast with 1 slice prosciutto and 2 to 3 slices Brie cheese diagonally atop prosciutto.
• Bake until Brie cheese is melted, 5 to 10 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
• Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

Steps:

• Preheat oven to 450°F.
• Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
• Add the apples and saute until softened.
• Set the saute pan aside because you will need it again.
• Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breast between the breast and the tenderloin.
• Season the chicken with salt & pepper.
• Pat a little flour onto both sides of each chicken breast.
• In the saute pan warm 1 Tablespoon butter or margarine over high heat.
• When the butter or margarine foams add the chicken breasts and brown them on both sides.
• Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
• While the chicken is cooking, make the sauce.
• Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
• Swirl int the remaining 2 Tablespoons of butter or margarine.
• Season to taste with salt and pepper.
• To serve, divide the chicken among serving plates and pour a little sauce over each.
• Serve with a nice brown rice pilaf and nice green vegetable.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F.
• Wash the chicken and pat dry with paper towels.
• Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
• To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
• Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
• Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
• One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
• Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
• Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
• While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
• Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
• Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
• Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Combine Dijon mustard, lemon juice, egg and pepper.
• Brush chicken with mustard mixture.
• Coat with bread-crumbs.
• Melt butter in large frypan.
• Sauté chicken until golden on both sides.
• Place on baking sheet.
• Cut Brie cheese into thin slices.
• Place on top of chicken.
• Bake in oven for 10 minutes or until cheese is melted and chicken is cooked through.
• To serve, mix Honey Dijon Sauce and spoon over each chicken breast.

Steps:

• In a large skillet, saute onion in 1 tablespoon butter for 1 minute. Add apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts, rosemary, and a dash of salt and pepper., Flatten chicken to 1/4-in. thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary., In the same skillet, brown chicken in remaining butter. Stir in vinegar and 1/4 cup apple juice. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; discard toothpicks. Combine cornstarch and remaining apple juice; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Melt butter in non-stick skillet over medium heat. For the stuffing, saute chopped apple and onion until softened. In a separate bowl combine bread crumbs, almonds, Brie and sage. Add cooked apple and onion to mixture.
• Place a spoonful of stuffing mixture in the center of chicken breast, making sure you have not overfilled chicken (or the stuffing will fall out). Roll the breast up and secure with two toothpicks. Remove excess stuffing at ends.
• In a medium skillet, heat olive oil over medium heat. Brown stuffed chicken breasts in oil for 15 minutes or until cooked throughout. Add wine and chicken broth. Cover, simmering for 20 minutes or until chicken is no longer pink.
• Transfer chicken to a broiler pan. Lay one apple slice and one slice of Brie on top of each chicken roll and broil them until cheese is melted, about 5 minutes.
• Meanwhile, whisk together 1/4 of a cup of the sauce chicken cooked in with the cornstarch in a separate bowl. Add cornstarch mixture to pan, cooking on medium to medium-low heat until thickened. Add parsley to sauce right before pouring over broiled chicken to serve.

Steps:

• Sorry to be so non-specific.
• I just had this sandwich in a restaurant and posted a thread talking about it- several people asked me to post it as a recipe, so I'm kind of guessing here.
• Split the baguette for a sandwich.
• Slice the brie into medium thick slices and place a layer on each side of the open baguette.
• Place in a 350 oven for a few minutes to warm the brie.
• Top with apple slices, a little chutney or preserves and sprinkle toasted walnuts over.