Prepare the apples by slicing into very thin slices (no need to peel the apples). Slice the brie cheese into long slices with no rind. Freezing the brie cheese for 10-15 minutes before slicing can make it easier. Finely mince the garlic and shallots and fresh thyme, reserving about 1 tablespoon of that mixture to sprinkle inside the pockets before the apples and brie.

To make the basting sauce: add the remaining garlic mixture to a bowl, and add the maple syrup, dijon mustard, salt and pepper. Set that aside.

In a cast iron skillet or other skillet, put olive oil and butter and heat to medium high heat. With a sharp knife, cut deep pocket slits into each chicken breast, being careful not to cut through the top or bottom of the breast, but instead having a deep pocket to stuff the apples and brie cheese into. You will stuff the chicken AFTER browning the chicken in the skillet.

Salt and pepper the chicken on all sides and put a small amount of the dried fresh garlic mixture inside the pocket. Saute and brown the chicken in the skillet, putting the top, smooth side of the breast facedown. Allow it to cook and brown nicely before moving it, approx 10 minutes. When the top side of the chicken breast is browned, remove from the pan onto a cutting board, turning the skillet off.

Carefully place long slices of brie cheese (with rind removed) into each pocket, followed by thin slices of apples on top of the brie, followed by one more layer of brie inside. Try to make sure the apples and brie are tucked inside and won’t spill out, securing the slit with toothpicks or skewers to hold in the stuffing.

Put the chicken breasts back in the cast iron or oven safe skillet or baking dish, browned side up. Spoon 1/2 of the prepared sauce on top of the chicken. Place in a 400 degree oven and cook for 10 minutes. Open the oven and spoon more of the marinade sauce over top, reserving only a small amount to drizzle over before serving. Place the chicken back in the oven and bake for approx another 10-20 minutes, checking for an internal temperature of 155. Once the internal temp of the chicken is 155, remove from the oven, drizzle remaining sauce over, and let rest for 5-10 minutes.

Serve with cinnamon baked squash and a green veggie.