The breasts are stuffed with Brie and Granny Smith apples, and served with a sage cream sauce. Try it!
Chicken Breasts stuffed with Brie and Apples
4 breasts of chicken, skinless and boneless
1 wedge of Brie ( about 1/3 lb), cold
2 Granny Smith apples, cored and sliced (1 in long)
1 cup white wine
10 Sage leaves
1/2 cup heavy cream
Cut an opening in the breast, to form a pocket.
Fill the pocket with 3 or 4 slices of cheese and 3 or 4 slices of apple. You may use twine to keep the pocket closed.
In a large saute pan, heat 2 tablespoons of olive oil. Place the chicken in the pan and cook on medium high heat for about 4 minutes per side, until browned. Remove from the pan and place in an baking dish. Season with pepper and place 2 to 3 sage leaves on top. Cook at 350 for about 30 minutes.
Meanwhile, deglaze the chicken pan with the white wine. Add the remaining sage leaves (cut in half). Reduce for 5-7 minutes. Add the cream and reduce again until sauce has thickened. Let sit until ready to serve. Reheat on low heat.
When done, place one breast of chicken on each plate, top with the sauce and serve.
Sauteed mushrooms and sauteed spinach go well with it. You may also choose to serve it with a rice.