Description
Celebrate the vibrant flavors of spring with this elegant Spring Stuffed Chicken with Apple, Brie, and Spinach. This dish features tender chicken breasts filled with sweet apple slices, creamy Brie cheese, and fresh spinach, all drizzled with a fragrant maple-Dijon glaze. Perfect for springtime dinners or special occasions.
Ingredients
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- 4 boneless, skinless chicken breasts
- 1 medium apple (e.g., Honeycrisp or Granny Smith), thinly sliced
- 4 oz Brie cheese, sliced
- 1 cup fresh spinach leaves
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 1/4 cup dry white wine (optional)
- 3/4 cup chicken broth
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 sprigs fresh rosemary
- Stephanie Kay Nutrition
- +1
- Emily Bites
- +1
- ourhappymess.com
Instructions
- Prepare the Chicken: Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through. Season the inside and outside with salt and pepper.
- Stuff the Chicken: Place a few spinach leaves, apple slices, and Brie cheese into each pocket. Secure with toothpicks if necessary to keep the filling inside.
- Sear the Chicken: In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
- Prepare the Glaze: In the same skillet, add sliced onions and cook until translucent. Pour in the white wine to deglaze the pan, scraping up any browned bits. Add chicken broth, maple syrup, Dijon mustard, and rosemary sprigs. Bring to a simmer and cook for 5 minutes.
- Bake the Chicken: Return the seared chicken breasts to the skillet, spooning some of the glaze over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Remove toothpicks, if used, and serve the chicken hot, drizzled with the herb glaze.
Notes
- For a non-alcoholic version, substitute the white wine with additional chicken broth.
- Pair this dish with roasted vegetables or a fresh green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 130mg
