Apple Chicken

Apples remind me of the fall, which is my favorite season, and not just because its my birthday. And, lately I have been much more adventurous about cooking with them in savory dishes.

Also, my latest and greatest obsession is Brie cheese. I tried it last month for the 1st time and I was hooked.

These two great tastes that taste great together are found in Deborah's apple chicken recipe, and you must make this chicken. It is fabulous. I have had it 4 times in the last 2 weeks! It is super easy, and ultramega delicious.

Deborah's Apple Chicken

4 skinless, boneless chicken breast, butterflied
2 small to medium apples, diced
4 tablespoon butter
salt and pepper
flour
4 slices brie cheese
1 cups apple cider
1 cups chicken broth
tooth picks

Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick saute pan over medium-high heat. Add the apples and saute until softened. Set the saute pan aside because you will need it again. Tuck a slice of Brie and several pieces of apple into the pocket of the chicken breasts. Close with toothpicks. Repeat for all breasts. This will empty the saute pan.

Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.

In the saute pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on all sides. Transfer the chicken to a foil lined cookie sheet that has been sprayed with Pam, and put it into the oven for 15-20 minutes. While the chicken is cooking, make the sauce.

Pour the cider and broth into the saute pan to deglaze. Bring to a boil over high heat until reduced by about 1/2 cup. Use as a gravy when serving the chicken.