Sage Apple Chicken With Brie Recipes

CHICKEN WITH APPLES AND SAGE

Steps:

• Coat a medium nonstick skillet with cooking spray.
• Heat over medium-high heat.
• Sprinkle chicken with salt.
• Place chicken in skillet.
• Cook for 8 to 10 minutes or until chicken is done (170 degrees F), turning once.
• Remove from skillet cover and keep warm.
• Add sweet pepper, apple juice, onion, dried sage (if using),garlic, and black pepper to skillet.
• Bring to boiling; reduce heat.
• Simmer, covered, for 2 minutes.
• In a small bowl combine water and cornstarch; stir into apples. Add to the sweet peppers, apple juice,onion, sage and pepper mixture.
• Cook and stir until thickened and bubbly.
• Cook and stir for 2 minutes more.
• IF using, Stir in FRESH SAGE.
• Return chicken to skillet; heat through.

BRIE AND APPLE CHICKEN BREASTS

Steps:

• Preheat oven to 450°F.
• Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
• Add the apples and saute until softened.
• Set the saute pan aside because you will need it again.
• Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breast between the breast and the tenderloin.
• Season the chicken with salt & pepper.
• Pat a little flour onto both sides of each chicken breast.
• In the saute pan warm 1 Tablespoon butter or margarine over high heat.
• When the butter or margarine foams add the chicken breasts and brown them on both sides.
• Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
• While the chicken is cooking, make the sauce.
• Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
• Swirl int the remaining 2 Tablespoons of butter or margarine.
• Season to taste with salt and pepper.
• To serve, divide the chicken among serving plates and pour a little sauce over each.
• Serve with a nice brown rice pilaf and nice green vegetable.
• Enjoy!

BAKED CHICKEN AND BRIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
• Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

SAGE APPLE CHICKEN WITH BRIE

Steps:

• In a large resealable bag, combine the red wine, olive oil, 1/2 teaspoon of salt and 1/2 teaspoon sage. Place the chicken in the bag, seal and shake to coat. Place in the refrigerator to marinate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place the chicken on a baking sheet. Season with the remaining sage and salt. Discard marinade.
• Bake for about 25 minutes, or until chicken juices run clear. Remove from the oven and top each piece of chicken with slices of apple and Brie cheese. Return to the oven and set it to Broil.
• Broil the chicken for about 5 minutes, or until the apple and cheese are toasted.

CHICKEN STUFFED WITH WALNUTS, APPLES & BRIE

Steps:

• In a large skillet, saute onion in 1 tablespoon butter for 1 minute. Add apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts, rosemary, and a dash of salt and pepper., Flatten chicken to 1/4-in. thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary., In the same skillet, brown chicken in remaining butter. Stir in vinegar and 1/4 cup apple juice. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; discard toothpicks. Combine cornstarch and remaining apple juice; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

BRAISED CHICKEN WITH APPLES AND SAGE

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
• Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

APPLE-STUFFED SAGE CHICKEN WITH BRIE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.