Recipe Thursday - Stuffed Chicken with Roasted Fall Vegetables

I came across this recipe a few years ago. It is simple delicious but brie, chicken apples, and walnuts are some of my favorite foods.

Stuffed Chicken with brie, apples, and walnuts (makes 6 servings)

3/4 cup chopped onion
9 tablespoons butter, divided
1 and 1/2 cup chopped peeled apple
6 tablespoons chopped walnuts, toasted
3/8 teaspoon dried rosemary, crushed
Dash plus 3/4 teaspoon salt, divided
Dash plus 3/4 teaspoon pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
3/8 teaspoon garlic powder
6 ounces Brie cheese, cubed
3/4 cup cider vinegar
2 and 1/4 cup unsweetened apple juice, divided
4 and 1/2 teaspoons cornstarch

In a large skillet, saute onion in half the 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 3/4 cup apple juice. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a meat 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.

I always serve this recipe with Roasted Fall Vegetables and a salad.

Nonstick vegetable oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

The perfect Fall Supper!