Apple-Stuffed Sage Chicken With Brie

Ingredients

• 6 (6 ounce)  boneless skinless chicken breasts, scalloppini-style
• 3/4 cup dry white wine
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon fresh parsley, chopped
• 1/4 apple, thinly sliced into six halves
• 6 thinly sliced brie cheese, rectangles
• 1 tablespoon butter
• 1/2-1 tablespoon extra virgin olive oil

For stuffing

• 1/2 cup apple, finely chopped
• 2 tablespoons brie cheese, shredded
• 2 tablespoons dried breadcrumbs (Italian-style or plain)
• 1/4 cup onion, finely chopped
• 1/4 teaspoon ground sage
• 1 teaspoon sliced almonds, chopped

Directions

1. 1

   Melt butter in non-stick skillet over medium heat. For the stuffing, saute chopped apple and onion until softened. In a separate bowl combine bread crumbs, almonds, Brie and sage. Add cooked apple and onion to mixture.

2. 2

   Place a spoonful of stuffing mixture in the center of chicken breast, making sure you have not overfilled chicken (or the stuffing will fall out). Roll the breast up and secure with two toothpicks. Remove excess stuffing at ends.

3. 3

   In a medium skillet, heat olive oil over medium heat. Brown stuffed chicken breasts in oil for 15 minutes or until cooked throughout. Add wine and chicken broth. Cover, simmering for 20 minutes or until chicken is no longer pink.

4. 4

   Transfer chicken to a broiler pan. Lay one apple slice and one slice of Brie on top of each chicken roll and broil them until cheese is melted, about 5 minutes.

5. 5

   Meanwhile, whisk together 1/4 of a cup of the sauce chicken cooked in with the cornstarch in a separate bowl. Add cornstarch mixture to pan, cooking on medium to medium-low heat until thickened. Add parsley to sauce right before pouring over broiled chicken to serve.