Brie cheese is a soft ripened and creamy cheese that lends well with chicken and cuts the tartness from Granny Smith Apples. Fresh thyme adds a Woodsy, floral note perfect for the fall season!


  1. Preheat the oven to 400°F and a medium saute pan on medium-high heat.
  2. Prepare the chicken by seasoning with olive oil, salt, pepper and thyme on all sides.
  3. On one half of the butterflied chicken, spread ½ Tbsp of dijon mustard followed by minced garlic and alternating layers of brie cheese and apple slices - seal chicken with toothpicks.
  4. Heat olive oil in the preheated pan and add chicken breasts. Working in 2 batches, sear chicken on both sides for 3-4 minutes.
  5. Place chicken in an oven safe dish or keep in the pan to finish cooking in the oven for 12-15 minutes until the chicken reaches a minimum internal temperature of 165°F.
  6. While the chicken is cooking, combine ingredients for cranberry sauce in a small saucepan over medium heat.
  7. Allow to simmer for 10-15 minutes until reduced by 25, cranberries start to pop and sauce thickens - remove from heat and allow to cool, sauce will continue to thicken.
  8. Once chicken is cooked through and cheese is melted, remove and serve with your fresh cranberry sauce and favorite vegetable side - enjoy!