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Chicken Stuffed with Walnuts, Apples & Brie Recipe
Chicken Stuffed with Walnuts, Apples & Brie Recipe photo by Taste of Home
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Chicken Stuffed with Walnuts, Apples & Brie Recipe

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4.5 5 7
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When I want a simple-to-do weeknight dinner, I often turn to chicken. In this recipe, the stuffing combines sweet and savory flavors, and the sauce makes the dish memorable.—Nicole Pavelich, Lexington, Kentucky
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup chopped onion
  • 3 tablespoons butter, divided
  • 1/2 cup chopped peeled apple
  • 2 tablespoons chopped walnuts, toasted
  • 1/8 teaspoon dried rosemary, crushed
  • Dash plus 1/4 teaspoon salt, divided
  • Dash plus 1/4 teaspoon pepper, divided
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/8 teaspoon garlic powder
  • 2 ounces Brie cheese, cubed
  • 1/4 cup cider vinegar
  • 3/4 cup unsweetened apple juice, divided
  • 1-1/2 teaspoons cornstarch

Nutritional Facts

1 each: 556 calories, 33g fat (17g saturated fat), 167mg cholesterol, 755mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 43g protein.

Directions

  1. 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.
  2. 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.
  3. 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°.
  4. 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. Yield: 2 servings.
Originally published as Chicken Stuffed with Walnuts, Apples & Brie in Country Woman August/September 2010, p39


Reviews for Chicken Stuffed with Walnuts, Apples & Brie

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
jeannine421 User ID: 5178637 147894
Reviewed Mar. 12, 2014

"This was awesome! The only thing I did differently was use candied pecans and regular apple juice because that is what I had. A little time consuming with chopping and pounding chicken....but it will not stop me from making again. Entire family loved it!"

MY REVIEW
xlsalbums User ID: 5254917 192632
Reviewed Oct. 5, 2013

"Loved the flavors!! Couldn't taste the brie, though. Will make this again!"

MY REVIEW
LucyNC2012 User ID: 6715257 179249
Reviewed Feb. 16, 2013

"This recipe is wonderful! It is relatively simple to make and elegant. It only took a quarter of an apple to make the 1/2 cup of chopped apple, so we thinly sliced the remaining apple and added it to the sauce -it made a lovely garnish to go on top. The sauce was slightly acidic for our tastes, so we added a spoonful of honey to cut the acidity."

MY REVIEW
williamsegraves User ID: 3296408 175043
Reviewed Oct. 22, 2012

"Quite tasty! I would make this again and try some new substitutions for excitement. :D"

MY REVIEW
Blinkygatto2 User ID: 3684155 110752
Reviewed Feb. 13, 2011

"My family's palate did not enjoy the combination of sweet and savory of this recipe! If I were to make this dish again, I would omit the rosemary and probably substitute chicken broth for the vinegar. In my opinion, a less acidic gravy would be a much better choice for this dish in order to appreciate the blend of brie, walnuts and apples."

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