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

Chicken Stuffed with Walnuts, Apples & Brie Recipe

Read Reviews
4.5 5 7
Publisher Photo
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


  • 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 .


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jeannine421 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!"

xlsalbums 192632
Reviewed Oct. 5, 2013

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

LucyNC2012 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."

williamsegraves 175043
Reviewed Oct. 22, 2012

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

Blinkygatto2 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."

Loading Image