Sometimes, I see recipes that interest me, cut them out, put them in my recipe book and don’t think about them again for months, or even years. And sometimes, I see a recipe, run to the store, buy what I need and make it immediately.
This was one of those recipes.
4 (4 oz each) boneless, skinless chicken breasts
2 large Granny Smith apples, peeled, cored and sliced thin
1/2 lb brie cheese, rind removed and sliced thin
1 cup corn flakes, crushed
1 large egg, lightly beaten
Salt and pepper
Pound chicken breasts until they are evenly thin. Lightly season breasts with salt and pepper. Spread chicken on a flat surface and fill with sliced apples and Brie.
Wrap up the ends and then the sides of chicken to form bundles. Secure with toothpicks. Chicken can be prepared up to 1 hour ahead of time and refrigerated until ready to bake.
In a deep bowl, lightly beat egg with salt and pepper. Dip the bundles in egg wash and then roll in crushed corn flakes to fully coat. Arrange seam down in a baking dish.
Bake in a 375 F oven until cooked through, around 20 to 30 minutes. Let stand a few minutes before slicing.