Chicken fillet stuffed with apples and brie cheese
Chicken breasts with a brie and apple pocket, baked under a maple-Dijon glaze.
961 kcal · Protein: 60.8 g · Fat: 57.9 g · Carbs: 50.3 g · 40 min · Servings: 1
Ingredients
- chicken fillet – 2 pcs
- apples – 1 pc
- Brie cheese – 110 g
- olive oil – 1.5 tbsp.
- Salt – to taste
- Pepper – to taste
- sweet paprika – to taste
- Maple syrup – 60 ml
- French mustard (in grains) – 2 tsp.
- thyme – 0.5 tsp.
- garlic – 1.5 teeth
Instructions
- For the glaze, mix maple syrup, mustard, minced garlic, and dried thyme in a bowl.
- Cut the fillets lengthwise into a deep “pocket.” Season both sides with salt, pepper, and paprika. Fry in hot oil over medium-high heat for 3 minutes on each side.
- Remove the fillet from the pan. Top with slices of brie and 4–5 thin slices of apple (secure with toothpicks if necessary).
- Place the remaining apples in a frying pan. Brush the fillet with the glaze and bake in a preheated oven at 200°C for 20–22 minutes until the meat is cooked through.