Brie and Apple Chicken Breasts

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins


4 skinless, boneless chicken breast halves
1small apple, cored and thinly sliced
4tablespoons butter
1/2teaspoon each salt and freshly ground black pepper
1 to 2tablespoons flour
4slices Brie cheese
2cups apple cider
2cans chicken broth


  1. Preheat the oven to 450F.
  2. Warm 1 tablespoon butter 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 breasts between the breast and the tenderloin.  Season the chicken with salt and pepper.  Pat a little flour onto both sides of each chicken breast.
  3. In the saute pan, warm 1 tablespoon butter over high heat.  When the butter foams add the chicken breasts and brown them on both sides.  Transfer the chicken to a sheet pan, stuffed-side-down, and put it into the oven for 12 to 14 minutes.
  4. While the chicken is cooking, make the sauce.  Pour the cider and broth into the saute pan and boil it over high heat until reduced to about 1-1/2 cups.  Swirl in the remaining 2 tablespoons of butter.  Season to taste with salt and pepper.

Nutritional Info *per serving

  • Glycemic Load 1.62
  • Calories 560
  • Fat 30g
  • Saturated Fat 15g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 150mg
  • Sodium 1890mg
  • Potassium 680mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 18g
  • Protein 46g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 15%