BRIE AND APPLE STUFFED CHICKEN
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4 chicken breasts 200 grams brie cheese (double cream) 1 apple 4 slices of prosciutto 4 cups arugula ¼ cup chopped walnuts S&P olive oil 2 tbsp honey 2 tbsp olive oil 1 tbsp Dijon mustard 1 tbsp apple cider vinegar S&P
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DIRECTIONS
- Preheat oven to 425F°.
- Using a pairing knife butterfly the chicken breasts – make a long slit along the breast to make a “pocket”. Place the chicken breasts into a bowl, S&P to taste and splash with olive oil. Set aside.
- While the chicken is resting, quarter an apple. Slice two quarter of the apple thinly and roughly chop the rest. Slice the brie wheel. Place the brie, apples and prosciutto slices onto a plate
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- 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
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- 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
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- While the chicken roasts, prep the salad and vinaigrette. In a bowl combine honey, Dijon mustard, apple cider vinegar and olive oil. S&P to taste. Mix well until incorporated. Place the arugula into a bowl, add remaining chopped apple and walnuts. Pour the vinaigrette over the salad and mix well.
- To serve, plate the salad and add the roasted chicken on the side. Enjoy!
