17 October 2011

Day 17-31 Days of Samhuinn Cooking-Nut-crusted Chicken Stuffed with Apple and Brie

I found something like these in the freezer section and loved the idea of them.  Not one for prepackaged foods and their high sodium content I decided to give my own recipe a go.  I love the pure taste of apple and brie and hate the thought of muddying it up with other flavors, however I thought the thyme would go in nicely so I added a small amount.  The egg bath can be mixed with a bit of milk or water but i love the added apple flavor which mixes so nicely with the nutty crust.  

Nut-crusted Chicken Stuffed with Apple and Brie

4 chicken breast halves
4oz brie, room temperature
1 apple, peeled and chopped
1/4 tsp dried thyme leaves

1 egg
2 TB apple cider

1/2 cup dried breadcrumbs
1/2 cup toasted hazelnuts or walnuts, chopped fine
salt and pepper, to taste

olive oil

Preheat oven to 400*F
Pound out each breast half until 1/4in thick. 
In a bowl add brie, apple and thyme and mix well. divide into 4 equal parts and spoon onto one end of the chicken breast and roll up, tucking in sides.

beat one egg and thin with apple cider.  In a separate dish blend breadcrumbs, nuts and salt and pepper.
Carefully roll stuffed breast into egg mixture and then in breadcrumb mixture and secure with a toothpick before placing on greased baking sheet.

Drizzle breasts lightly with some olive oil and bake for 25-30 min or until done.

Serves 4

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