Chicken breasts stuffed with cheese and apples
This recipe for stuffed chicken breasts showcases Le Fleuri du versant nord, a soft, bloomy-rind cheese made from organic milk. It reveals aromas of fresh cream with delicately sweet undertones. This cheese pairs perfectly with the sweetness of apples and the freshness of spinach.
Ingredients
- 4 small chicken breasts
- 15 ml (1 tbsp) of canola oil
- 1 apple, thinly sliced
- 1 Le Fleuri cheese from the north slope, 145g, sliced
- 80 ml (1/3 cup) of baby spinach
- Salt and pepper to taste
- 15 ml (1 tbsp) of Dijon mustard
- 15 ml (1 tbsp) of honey
- 5 ml (1 tsp) chopped fresh thyme
- 5 ml (1 tsp) chopped garlic
Steps
- Preheat the oven to 190°C (375°F).
- Using a knife, make an incision through the thickness of each chicken breast, without cutting them completely.
- In a large oven-safe skillet, heat the canola oil over medium heat. Sear the chicken breasts for 3 to 4 minutes on each side.
- Place the chicken breasts on a cutting board. Stuff each breast with apple slices, cheese, and spinach. Secure with toothpicks. Season with salt and pepper.
- In a small bowl, mix the mustard with the honey, thyme and garlic.
- Return the stuffed chicken breasts to the pan, then brush them with the mustard mixture.
- Continue baking for 18 to 20 minutes, until the inside of the chicken has lost its pink color.
- Remove from the oven and let rest for 5 minutes before serving.
