Day 20-31 Days of Samhuinn Cooking-Pixie's Poulet avec Gruyère et Pommes

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

31 Days of Samhuinn Cooking!

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

31 Days of Samhuinn Cooking!