Hey! I said No!

I love fall recipes… which is why I get so excited to post the creations I find!!! This one is no different!!

I’m a sucker for brie cheese. I love it on croissants with fig dressing, I loved in on the Turkey and Brie sandwich from Cosi… if you know, you know. So when I saw this amazing Chicken recipe I had to try it!!

Let’s get started!!!

Here’s what you need:

4 Boneless, skinless chicken breast fileted
1/2 of a green apple
1/2 of a wheel of brie cheese
1 tbls of dijon mustard
1 heaping tbls of stone ground mustard
Salt, Pepper, Italian Seasoning (you can use thyme, rosemary, sage, etc if you want!)

PRO TIP: Spray your knife with Pam or something like it when you cut the brie. It tends to stick to the knife and won’t come off cleanly.

Cut your brie into thin slices. You’ll need about two slices to put on your chicken.

Cut your apple into thin slices. You don’t want the apple to be too thick or else it won’t cook properly. You also want to make sure you use a Green apple (or Granny Smith, whatever you like to call it) as it is sweet and firm enough to cook without losing it’s flavor. I’m obsessed with Green Apples, I love the sweet and sour taste of them, so this made me really happy.

Here’s when I realized that I forgot the Italian seasoning and the baby spinach… mom brain?

Liberally salt and pepper the inside of your chicken. This is also when you want to add your seasonings. I chose Italian seasoning, the main recipe called for thyme but I didn’t have it but it would also be really good with rosemary! I was upset I didn’t just use the rosemary.

Put a few pieces of baby spinach on your chicken. You don’t have to use spinach, you can eliminate this part… but trust me, it’s amazing. It adds just another layer of flavor to the chicken!

Then layer about 4 pieces of apple and your brie. This was a long piece of brie so I only needed one.

Fold it like a book. You can secure the open end with a toothpick, but I didn’t think it needed it. It’s totally up to you and if you’re worried about flipping in in the skillet without a toothpick, plop that bad boy in there and ease your troubled mind!

ALSO:
PRO TIP!! Make sure your chicken is the right side up, one of mine was upside down and it made for a very confusing moment for me.

Now we’re going to combine our mustards together. I love stone ground mustard in chicken salad or tuna, just adds so much texture and flavor. It definitely didn’t disappoint here, either.

Brush your chicken with the mustard mixture. I used my handy dandy silicone brush! But you can use whatever you have… but let’s be real here, you need a silicone brush. They aren’t expensive and they are so convenient for recipes like this!!!

Heat about a tablespoon of olive oil in your skillet and let it get hot.

Place the chicken mustard side down in the skillet and sear the front and the back. I didn’t let mine sear all the way, so that’s the only downside to my version of this meal. You want a good crust to form from the mustard. Once it’s seared, you want to cover the skillet and let it cook for about 10-12 minutes. I didn’t get a picture of this part because my two year old got needy and Momma is always available for cuddles.

This part is important: make sure your chicken reaches an internal temperature of 165 or higher. You don’t want anyone to get sick!

I served mine with boiled red skin potatoes! You can also serve it with rice and scrape up the amazing juices from the pan and drizzle it on top of the chicken and rice… I bet that would be phenomenal!!

This was a fun one to make and everyone was a fan… even the two year old!! You definitely need to try it. Don’t let the brie scare you, it’s a mild, creamy cheese that just makes the apple shine! It’s a perfect cheese to pair with fruit on a charcuterie board!

Let me know what you think and if you try it!!!

With Light and Love,

Eli Morr