
By ASHLEA WEATHERSBY
BRIE AND APPLE STUFFED CHICKEN
7 steps
Prep:15minCook:25min
Updated at: Sat, 22 Mar 2025 11:52:22 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
8
Low
Nutrition per serving
Calories646.4 kcal (32%)
Total Fat36.7 g (52%)
Carbs17.7 g (7%)
Sugars14.4 g (16%)
Protein61.1 g (122%)
Sodium1166 mg (58%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4boneless skinless chicken breasts

200 gramsbrie cheese
double cream

1apple

4slices of prosciutto

4 cupsarugula

¼ cupchopped walnuts

olive oil

salt

pepper
For the dressing
Instructions
Step 1
Preheat oven to 425
Step 2
Using a paring knife, butterfly the chicken breasts – make a long slit along the breast to make a “pocket”. Place the chicken breasts into a bowl, season with salt and pepper to taste and splash with olive oil. Set aside.
Step 3
While the chicken is resting, quarter an apple. Slice two quarters of the apple thinly and roughly chop the rest. Slice the brie wheel. Place the brie, apples and prosciutto slices onto a plate.
Step 4
Carefully open a chicken breast, place two slices of brie and two to three slices of apple on one side. Close the “pocket” and wrap with a slice of prosciutto to hold it together. Repeat for remaining chicken breasts.
Step 5
In a cast iron or an ovenproof pan, heat a splash of olive oil over medium-high. Place the chicken breasts into the pan and sear until golden brown, about two minutes on each side. Transfer into the preheated oven and roast until chicken is cooked, about 25 minutes. Remove from the oven and set aside to rest.
Step 6
While the chicken roasts, prep the salad and vinaigrette. In a bowl. combine honey, Dijon mustard, apple cider vinegar and olive oil. Season with salt and pepper to taste. Mix well until incorporated. Place the arugula into a bowl and add remaining chopped apple and walnuts. Pour the vinaigrette over the salad and mix well.
Step 7
To serve, plate the salad and add the roasted chicken on the side. Enjoy!