Walnut Apple Brie Stuffed Chicken Breasts with Lyonnaise Potatoes and Mustard Sauce

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Walnut Apple Brie Stuffed Chicken Breasts with Lyonnaise Potatoes and Mustard Sauce

Stuffed chicken breasts have quite the “Wow” factor. They look super impressive, but they really are quite easy to make. Once you learn how to do it, the options are endless. Just stuff with any of your favorite meats, cheeses, herbs, nuts, veggies… go crazy. I chose this flavor combination because I love brie with apples and walnuts. Goat cheese and fig would make a nice combo, mango chutney and cheddar, spinach and mushrooms if you don’t do dairy. The potatoes are my version of an old classic. I used olive oil instead of butter, but if you like butter by all means use it. The mustard sauce is the final “Tada” and goes quite nicely with the flavors in the chicken. Serve with a side salad or a veggie.

Walnut Apple Brie Stuffed Chicken Breasts with Lyonnaise Potatoes and Mustard Sauce

Chicken Breasts 3-4

1-2 apples sliced thin

a 6-8 oz wedge of brie

1/4 cup of walnuts

salt

pepper

Slice open chicken breasts starting on the thick side. Open chicken like a book.

Chicken Breasts Sliced Open

Chicken Breasts Sliced Open

Fill chicken with apple slices, brie, and walnuts.

Filling Chicken Breasts

Filling Chicken Breasts

Secure with toothpicks. Brown chicken in saute pan on both sides.

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Browning Chicken

Place in 350 degree oven and bake for 30 minutes.

Place on top of potatoes and drizzle sauce over chicken.

Note: Once you learn the process of stuffing chicken breasts, you can make your own fillings. The possibilities are endless.

Lyonnaise Potatoes

8-10 small red potatoes

1 shallot

olive oil

salt

pepper

Cut potatoes into 1/4 inch slices. Drop potatoes into boiling water and cook for 4-5 minutes. Drain potatoes. Heat oil in a skillet to a high heat. Cook until potatoes are browned and cooked all the way through. Remove from pan. Saute shallot until soft. Add potatoes back to pan. Salt and pepper to taste.

Mustard Sauce

1 shallot

2 cloves garlic

2 Tbsp dijon mustard

4-5 Tbsp balsamic

1/2 cup chicken stock/ vegetable stock

1 Tbsp chopped rosemary

Saute onion and garlic in saucepan and cook until soft. Add mustard, vinegar, stock and rosemary. Bring to a boil and simmer about ten minutes until thickened. Serve over chicken and potatoes.

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