Brie And Apple Chicken Breasts - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1 small cooking apple, cored & thinly sliced
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon freshly ground coarse black pepper
1 1/2 tablespoons flour
1/4 lb brie cheese, sliced
2 cups apple cider
2 teaspoons chicken broth or 2 teaspoons vegetable broth

Preparation

Preheat oven to 450\u00b0F.
Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
Add the apples and saute until softened.
Set the saute pan aside because you will need it again.
Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breast between the breast and the tenderloin.
Season the chicken with salt & pepper.
Pat a little flour onto both sides of each chicken breast.
In the saute pan warm 1 Tablespoon butter or margarine over high heat.
When the butter or margarine foams add the chicken breasts and brown them on both sides.
Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
While the chicken is cooking, make the sauce.
Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
Swirl int the remaining 2 Tablespoons of butter or margarine.
Season to taste with salt and pepper.
To serve, divide the chicken among serving plates and pour a little sauce over each.
Serve with a nice brown rice pilaf and nice green vegetable.
Enjoy!