Tuesday, February 2, 2010

Chicken Stuffed with Brie, Apples and Walnuts with Balsamic Drizzle

As my second recipe for a romantic Valentine's Day dinner for two I have chosen a stuffed chicken breast. The stuffing of brie cheese with a tiny bit of apples and walnuts and aromatic herbs is what absolutely makes this dish so wonderful. A simple balsamic reduction lends an additional layer of flavor with its tangy sweetness. Although I had planned this recipe for two I have written it for four because this will surely become a family favorite, too. If you are preparing this for just two you can simply cut the ingredients in half and it will work just fine. If you prefer you can even stuff the chicken the night before and just pop it into the oven about 30 minutes before you are ready. Another dinner that is easy to prepare to leave you with lots of extra time to spend with your special someone on Valentine's Day. I hope you enjoy.

Chicken Stuffed with Brie, Apples and Walnuts with Balsamic Drizzle


4 - 4 ounce boneless skinless chicken breasts, trimmed of all visible fat
3 ounces Brie, finely diced
2 Tbsp. apple, finely diced
2 Tbsp. walnuts, finely diced
1 tsp. dijon mustard
1 tsp. thyme, finely chopped
1/2 tsp. rosemary, finely chopped
1 Tbsp. parsley, finely chopped
1 tsp. agave nectar
salt and pepper
4 or more toothpicks for sealing chicken
1/4 cup balsamic vinegar

Preheat oven to 400'

Clean and trim chicken breasts. Starting on the thickest edge, carefully cut a slit into the middle of the breast with a small paring knife. Wiggle the knife to form the pocket and make sure pocket is large enough but does not go through the chicken. Season chicken breasts with salt and pepper if desired and set aside.
Combine the rest of the ingredients, except the balsamic vinegar, in a bowl and stir to blend well and distribute. Season with salt and pepper if desired. Fill each chicken breast with about 2 tablespoons of the stuffing and close with toothpicks. Place chicken breasts on a sheet pan or in an oven proof casserole dish and bake for about 20 to 25 minutes. Let the chicken rest for about 5 or 10 minutes before serving.

While the chicken is cooking pour the balsamic vinegar into a small sauce pan and place on medium heat. Bring to simmer and reduce heat to low. Reduce balsamic by about half. It will become thick and syrupy. Keep an eye on it so it doesn't reduce too far and burn. Drizzle balsamic over the chicken breasts before serving.

Nutrition Information
4 Servings
Amount Per Serving
Calories 245.5
Total Fat 9.8 g
Saturated Fat 4.4 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.1 g
Cholesterol 97.8 mg
Sodium 225.3 mg
Potassium 59.7 mg
Total Carbohydrate 6.8 g
Dietary Fiber .06 g
Sugars 5.4 g
Protein 32.2 g

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