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Apples & Brie Stuffed Chicken with Mustard Sauce

by Brenda Kong

Apples & Brie Stuffed Chicken with Mustard Sauce

I went through recipe after recipe in my head, trying to figure out the perfect sexy, scrumptious and heart-friendly main course for my Valentine's Day meal. I love to indulge on a great meal but my body isn't made for those over the top fatty indulgences anymore, being more health conscious is not a part time gig. It's an overhaul of your entire lifestyle, letting go of bad habits and learning to make good decisions for yourself and your loved ones.

Full flavorful and healthy are not mutually exclusive, learning to utilize herbs and spices for a party on your taste buds without using a lot of fat is key. I sauté tangy Granny Smith apples with garlic and sage, added mild creamy Brie cheese and wrapped it all in boneless skinless chicken breast. Lightly searing the stuffed chicken then finishing with a deliciously full-bodied and low-fat mustard sauce will surely impress your beloved Valentine. It's my take on Chicken Cordon Bleu, except without the ham, breading and deep frying.

Served with roasted fennel and carrots on the side, this meal is also highly customizable. Not into Brie cheese? That's ok; you can substitute with a White English Cheddar or even Mozzarella for a milder taste. How can you go wrong with cheese, mustard and apples? One bite in and you'll forget that this meal is low-fat and easy effort. You don't need a lot of time in the kitchen to pull this meal together. Stuff your chicken in advance, let it hang out in the fridge and put together something incredible right in front of your Valentine's eyes.


INGREDIENTS:

Apples & Brie Stuffing:

  • 1 cup Granny Smith Apples, diced in ¼ inch pieces
  • ½ cup fresh Sage, roughly chopped
  • 2 Garlic Cloves, roughly chopped
  • 1 tsp. Lemon Juice
  • 2 tsp. Oil
  • Sprinkle of Salt
  • Black Pepper
  • Brie cheese, cut into thin slices

Chicken Breast:

  • 2 6oz Chicken Breasts, butterflied and lightly pounded
  • 2 tbsp. Oil of choice
  • Salt & Pepper

Mustard Sauce:

  • 2 tbsp. Shallots, thinly sliced
  • 4 sprigs of Thyme
  • ½ cup White Wine (optional)
  • 1 cup Low or No Sodium Chicken Brother (or 1.5 cups if not using wine)
  • 2 tsp. Worcestershire Sauce
  • 2 tbsp. Dijon Mustard, I used a grainy Dijon
  • 1 tbsp. Honey
  • 1 tbsp. Unsalted Butter
  • Salt & Pepper


METHOD:

  1. Over medium heat, add oil.
  2. Add apples and garlic, sauté for 2-3 mins. Add sage, lemon juice and salt & pepper to taste. Turn off heat and set aside to cool.
  3. Butterfly the chicken breast by placing it on a cutting board, with your hand flat on top, use a sharp knife and slice into one side of the breast, do not cut all the way through to the other side. Open the chicken breast so it resembles a butterfly, place plastic wrap on top and with a meat mallet or a heavy object, gently pound to even out the thickness all over. This is important or you'll have unevenly cooked chicken.

  4. Remove plastic wrap, season chicken with a sprinkle of salt and pepper. Add half of the apple garlic mixture and a slice of Brie cheese to one side of chicken.

  5. Pull the other side of chicken breast over and secure with toothpicks

  6. Repeat with second chicken breast. If making ahead, you can place chicken inside fridge until ready to cook.
  7. Over medium-high heat, add oil of choice. Season outside of chicken with a tiny sprinkle of salt and pepper before placing in pan. Cook for 5 mins before flipping over, cook another 5 mins.
  8. Remove chicken and set aside, remove any excess fat with a paper towel lightly blotting pan, don't remove any of those yummy crispy bits though! Just remove the fat! It's ok if the cheese leaked a little bit, it's all flavor in that pan!
  9. Add shallots and sauté for 2 mins.
  10. Add white wine if using, allow to boil for 1-2 mins.
  11. Add all of chicken stock, mustard, honey, thyme and Worcestershire sauce. Season with salt & pepper to taste. Bring to a boil.
  12. Add chicken breast back to pan (and any juices also), spoon sauce over chicken breast. Pull heat down to low and simmer for 10 mins or until internal temperature of chicken reaches 160 degrees.
  13. If liquids reduce too quickly, feel free to add more chicken stock as needed.
  14. When chicken is done, remove from sauce and set aside.
  15. Turn heat back to high and bring to a light boil, add butter and swirl pan until butter has melted. Turn heat off and serve sauce on top of chicken. Garnish with parsley.
  16. Don't forget to remove the toothpicks from the chicken! Enjoy with a side of Roasted Fennel and Carrots.

Voila! I know it may sound like a lot of steps but honestly it's simple and the results are glorious.

MAT-07071


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Brenda Kong is a paid spokesperson by LEO Pharma Inc. The views expressed are her own and do not reflect those of LEO Pharma Inc.

Any suggestions made are not intended to replace the advice of a qualified medical professional. Please consult your healthcare provider prior to making any changes to your treatment, exercise or diet routine.

All recipes are the intellectual property of the author. You may not publish, modify, or create derivative works based on the content available through this website.
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