Chicken Stuffed with Walnuts, Apples and Brie

Heat 1 tablespoon butter in a skillet over medium heat and sauté the chopped onion until softened, about 3-4 minutes.

Add the chopped apple to the onion and cook for 2 minutes, stirring occasionally, until the apple begins to soften.

Stir in the toasted walnuts, crushed rosemary, a dash of salt, and a dash of pepper; remove from heat and let cool slightly.

Fold the Brie cheese cubes into the walnut mixture and set the stuffing aside.

Pat the chicken breast halves dry with paper towels and season both sides with garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut through to the edges; divide the walnut-apple-Brie filling evenly between the two pockets.

Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat and place the stuffed chicken breasts in the pan; cook for 4-5 minutes per side until golden brown.

Remove the chicken from the skillet and set aside on a plate; add the cider vinegar and 3/4 cup apple juice to the same skillet, scraping up any browned bits from the bottom.

Return the chicken to the skillet, reduce heat to medium, and simmer covered for 15-20 minutes until the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and transfer to a serving plate; increase heat to medium-high and bring the pan liquid to a simmer.

In a small bowl, whisk together the cornstarch with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining apple juice until smooth; stir this mixture into the simmering pan liquid and cook for 1-2 minutes until thickened and glossy.

Spoon the sauce over the stuffed chicken breasts and serve immediately.