Mushroom, Apple & Blue Brie Chicken

Serves 6 people.

Ingredients:
juice of 1 lemon
2 cloves garlic, grated
½ cup apple cider or juice
¼ cup brown sugar
½ cup balsamic vinegar
1 tbsp dijon mustard
½ cup olive oil
1 tbsp Italian herbs
salt & pepper
6 chicken breasts
handful of button mushrooms, sliced
1 large apple, grated
100g blue brie (or more if you like!), sliced

What you do:

Mix the lemon juice, garlic, apple cider, sugar, vinegar, mustard, olive oil, herbs, salt and pepper in a large bowl, mix well. At this stage I tasted it and I had to resist using this marinade as a dipping sauce for bread (yum!).

Put the chicken breast in there, swish it around to make sure it coats all of the chicken, and make sure the marinade covers as much of the chicken as possible. Cover with cling-wrap and refrigerate for at least 4 hrs or overnight. Alternatively, put marinade and chicken in a ziplock bag, squeeze out as much air as you can and seal.

When it comes time to cooking, preheat your oven to 180ºC and line a baking tray with baking paper or foil.

Heat a teaspoon of olive oil on a frying pan over high heat, and cook the mushrooms until soft. Add the grated apple and cook until the apple is soft (this will only take a couple of minutes). Remove from the heat.

If you had the chicken in a bag, dump it back into a bowl. If you already had it in a bowl, congratulations for jumping a step! Anyways, don’t throw out the marinade yet. You want to slice open a flap sideways in the chicken, so it opens up like a book. Fill the insides with slices of blue brie and the apple mixture, then close the chicken.

Reheat the frying pan over high heat, then fry the chicken quickly just until the outside looks awesome and brown. I did only 2 minutes on each side. If you use a pair of tongs to flip them (instead of just a spatula), it helps by ‘pinching’ the chicken shut so the filling doesn’t fall out. (The author of the original recipe recommends using toothpicks to skewer them, which I tried and worked sort of well. However, our toothpicks were too long and as a result, held up the chicken from the frying pan. Just using the tongs worked fine for me ^_^)

Anyways, put them on the lined baking tray. As this point you can baste them with the leftover marinade, then bake them for about 15-20 mins until it’s cooked, depending on how big the chicken breasts are.

Then you just well, eat them.

-Nads

(adapted from Yammie’s Noshery)

Mushroom and apple

Sizzling away

Ready to go in the oven

Served with green salad and Brasserie Bread’s seeded baguette

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