Noreen's Kitchen: We're On a Roll! Apple and Brie Stuffed Chicken Breast Recipe!!

Monday, October 10, 2016

We're On a Roll! Apple and Brie Stuffed Chicken Breast Recipe!!

Noreen's Kitchen Copyright 2016


Today I want to share this amazing recipe for apple and brie stuffed chicken breasts, inspired by a trip to the store.  The other day I was in the grocery store and they had a sale on those lovely stuffed chicken breasts in different varieties.  You know, the frozen ones that are breaded?  Like chicken Cordon Bleu, chicken marco polo, and chicken Kiev.  They also had one that was stuffed with apples and brie.  This was my inspiration for today's recipe.    So simple and delicious and relatively easy to prepare.  This screams autumn and your family is going to love this one.  I think this is super appropriate for a dinner party.  So call your friends and make a date!

Noreen's Kitchen, Copyright 2016


I started off with four chicken breast halves that I butterflied and pounded lightly with a mallet.   Then I seasoned both sides with a blend of salt, pepper, poultry seasoning and garlic powder.  Then laid a couple slices of honeycrisp apple and a piece of brie cheese, which had the rind removed.  I rolled it all up in the chicken and breaded that with a classic breading station of flour, egg and seasoned breadcrumb.  I laid these stuffed chicken rolls on a baking sheet lined with a silpat.   I gave all the rolls a good spray with cooking oil spray before placing them in a 375 degree oven for 45 minutes.

These were quite delicious.  The chicken was moist and flavorful and the apple and brie stuffing was really savory and incredible!  Everyone in my family loved this!  I served the stuffed chicken rolls with a wild rice blend and steamed broccoli.  Some cranberry or apple sauce or spiced apples would also make a lovely accompaniment.  


Noreen's Kitchen Copyright 2016


These chicken rolls are super simple to make and you can even freezer bank them by going through all the steps but instead of baking them off, place the baking sheet in the freezer until they are completely frozen.  I recommend overnight.  Then you can portion these and wrap them individually in freezer bags.  When you are ready to make them you just pull out however many you need and place them on a lined baking sheet in a pre heated 400 degree oven for about an hour.  This will ensure that the meat is fully cooked from the frozen state.

These were so delicious that I will be making them again very soon.  I hope you give these apple and brie stuffed chicken breasts a try sometime soon and I hope you love them!

Happy Eating!

You will be able to find a printable version of this recipe on my website: http://bit.ly/2dzBRBm


You can see how I made this in my YouTube video:



Noreen's Kitchen
Apple and Brie
Stuffed Chicken Breasts

Ingredients

4 boneless skinless chicken breast halves
1 Honeycrisp apple, cored and sliced thin
½ pound brie cheese, rind removed
2 cups dried bread crumbs
2 eggs
1 cup all purpose flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cracked black pepper

Step by Step Instructions

Preheat oven to 375 degrees.

Butterfly each of the chicken breasts and pound with a meat mallet in order to make a thin cutlet that can be used to create the rolls.  Set aside.

Using three pie plates; place flour in one, bread crumb in another and beaten egg in the last.  This will be your breading station.

Take each of the chicken breasts and lay it in front of you flat on a plate.  Place a piece of Brie on the meat then two or three slices of apple on top of the cheese.

Roll the chicken up, encasing the apple and brie.  Folding the sides in as you go if possible.  Like a burrito.  You can choose to secure the chicken with a toothpick if desired.  I did not.  As long as you bake these with the seam down, they should stay together.

Bread each chicken roll by dipping first in the flour, then in the egg and then in the bread crumb.  Be sure to coat the roll completely and if desired, you can double dip each one to give a much thicker crust. I found that just one dipping was sufficient.

Place each breaded chicken roll on a baking sheet that is covered with either parchment, foil on a silicone mat, seam side down. 

Spray the chicken rolls liberally with a cooking spray to encourage browning and crispness.

Bake for 30 to 45 minutes or until a meat thermometer reads 160 degrees.

Remove from oven and allow to rest for 5 minutes before serving.

You may have some seepage of cheese, but that is going to happen.  When you serve, you can simply spoon this over the roll.


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