Feelin’ Fall: Apple- and Brie-Stuffed Chicken with Bacon and Apple Potato Hash

While placing my latest order from FreshDirect, I selected what I thought was a request for 2 Granny Smith apples. When delivered, I came to find that I had ordered 2 packages of apples. With that in mind, and with Fall weather kicking in, I figured I would incorporate apples into dinner tonight. I kinda went out on a limb with the potato hash- it was a pretty spontaneous/ spur of the moment conglomeration of ingredients, but it turned out great! I’ll try my best to recall the ingredients I threw together 🙂

Apple and Brie Stuffed Chicken
First, I preheated the oven to 450 degrees.
To make the stuffing, I chopped up half of a small yellow onion and half of a large Granny Smith apple and tossed them into a hot sauté pan with 2 tbsp butter. While I let those cook up for about 10 minutes, I pounded out the chicken breasts to about a half inch thickness and I lightly salted and peppered both sides. Once I saw the onions and the apples start to turn a golden color, I added in about a tbsp chopped walnuts, a 1/2 tsp chopped Rosemary and a sprinkle of thyme and let it all come together for a minute or two. I then turned off the heat and spooned the mixture onto half of the chicken breasts. On top of the apple mix, I layered some Brie cheese and then I rolled the Breasts up. If toothpicks had been available, I would’ve pinned these bad boys shut. Since I didn’t have any, I just tried to place them seam-side down on the foil-lined baking sheet before I popped them into the oven. I let them bake for 15 minutes and they were done! Let these cool down for a few minutes before you eat them, otherwise they won’t stay together nicely when you plate them. ☺️

Bacon and Apple Potato Hash
I chopped up 2 thick cut slices of applewood smoked bacon and tossed them in the same pan I used to cook the apples and onions before. Once these pieces of bacon got crispy, I took them out of the pan and set them aside. I poured most of the excess grease from the pan (leaving a little behind) and added 2 Yukon gold potatoes and the other half of the apple, both diced into half-inch cubes. I let these cook up in a single layer for about 5 minutes and then I deglazed the pan with about 1/3 cup chicken stock , making sure to scrape off all of the flavor bits on the bottom of the pan. I sprinkled about 1/2 tsp salt and 1/2 tsp Rosemary , mixed everything up to combine, and then covered the pan and let it cook off for about 6-7 minutes until the potatoes were tender. I wouldn’t have thought to mix apples and potatoes, but I figured I’d give it a shot because of the excess of apples in my kitchen. I have to say, I didn’t regret it! Give this recipe a try and tweak it according to whatever your taste is!



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