Camembert Stuffed Chicken Breasts Recipe

• 2 Tbsp. extra virgin olive oil
• 1 med onion -- minced
• 1 x Granny Smith apple, cored, coarsely chop
• 1 tsp dry thyme
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 c. apple cider
• 4 ounce Camembert cheese, rind removed, cut into chunks
• 4 med chicken breast halves, on the bone, with skin (2 lbs)

1. Heat oil in medium size nonstick skillet over medium heat.
2. Add in onion; cook till very tender, about 8 min.
3. Add in apple, 1/2 tsp.
4. thyme, 1/4 tsp.
5. salt, 1/4 tsp.
6. pepper and 1/4 c. cider; cook till apples are tender, about 5 min.
7. Remove from heat.
8. Let cold slightly; Stir in Camembert.
9. Divide stuffing into 4 equal portions.
10. Heat oven to 4000.
11. Run fingers under breast skin to separate from flesh.
12. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling proportionately.
13. Season chicken with 1/2 tsp.
14. salt and 1/4 tsp.
15. pepper.
16. Place in 13 x 9 x 2-inch baking dish.
17. Bake in 400 degree oven till no longer pink near bone, 35 min.
18. (180 degrees on instant-read meat thermometer).
19. Remove chicken to platter; keep hot.
20. Prepare sauce: Skim fat from baking dish.
21. Scrape drippings into small saucepan.
22. Heat over medium heat.
23. Add in remaining 1/2 c. apple cider; cook to reduce by half.
24. Stir in remaining 1/2 tsp.
25. thyme and 1/4 tsp.
26. salt.
27. Spoon over chicken.
28. Serves 4.

extra virgin olive oil, onion, apple, thyme, salt, pepper, apple cider, camembert cheese, chicken breast halves

Taken from cookeatshare.com/recipes/camembert-stuffed-chicken-breasts-98231 (may not work)