Today's recipe is a combined effort with my darling daughter. Our efforts to find a boneless pork roast locally was not successful so we had to hold off another pork dinner for the girl. We did find some chicken breasts so while I made a batch of my pumpkin risotto today and Pixie worked on apples for her choice of an apple and cranberry pie we were tossing out ideas for what to add as a dish with our risotto. I was lamenting the lack of brie for another yummy round of my favorite chicken stuffed with brie and apples so Pixie suggested the apple-smoked Gruyère we have in the fridge and this is the delicious yet simple end result. Food coma commencing in 3...2...1...
(the name is my nod to her currently learning French)
Pixie's Poulet avec Gruyère et Pommes
3 boneless chicken breasts
1 apple, fine chop
1 cup shredded Gruyère cheese
2 cloves garlic, minced
3 tsp fresh thyme leaves
salt and pepper, to taste
olive oil
Preheat oven to 375*.
Flatten chicken breasts between two sheets of plastic wrap until 1/4in to 1/2in thick.
Lay chicken out on parchment lined baking sheet. Mix garlic and thyme with cheese.
Salt and pepper each breast and then layer apple and Gruyère, both divided equally.
Drizzle lightly with olive oil and bake about 25 min (depending on thickness) until done.
serves 3
~Stephanie Lowell-Libby
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