Brie and Apple Chicken Breasts

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“Recipe courtesy of "National Chicken Council/US Poultry & Egg Assn." Have not tried it as yet but it just couldn't be bad could it? Is prepared and cooked in less than thirty minutes!”

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
  3. Add the apples and saute until softened.
  4. Set the saute pan aside because you will need it again.
  5. 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.
  6. Season the chicken with salt & pepper.
  7. Pat a little flour onto both sides of each chicken breast.
  8. In the saute pan warm 1 Tablespoon butter or margarine over high heat.
  9. When the butter or margarine foams add the chicken breasts and brown them on both sides.
  10. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
  11. While the chicken is cooking, make the sauce.
  12. Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
  13. Swirl int the remaining 2 Tablespoons of butter or margarine.
  14. Season to taste with salt and pepper.
  15. To serve, divide the chicken among serving plates and pour a little sauce over each.
  16. Serve with a nice brown rice pilaf and nice green vegetable.
  17. Enjoy!

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