Chicken & Brie with Candied Walnuts and Apples

Sometimes when I start working on a Recipe Re-Do it takes me a while to figure out which direction I want to go, how close I want to stay to the original recipe, and what new ingredients I'll be adding. This was not one of those times. As soon as I saw which recipe was up next, I knew right away what I wanted to do.

I started out with my Easy Baked Chicken and Brie recipe. I had complained that there just wasn't enough flavor from the dish and it just needed a little something extra. Way back when, I tried adding a bit of raspberry dressing to give it that extra little kick, but it just didn't work the way I wanted. This time around, I gave a little more thought to the change. I knew walnuts and Brie go together really well, and why not candy them while we're at it? And then throw some apples into the mix since as they work well with cheese and walnuts, too.

Done. I think I found the flavor boost I complained the dish was lacking before.

Chicken and Brie with Candied Walnuts and Apples

Original Recipe

1/2 cup walnuts, chopped
1/4 cup granulated sugar
1/4 teaspoon salt

1 cup white wine
4 (4 ounce) boneless, skinless chicken breasts
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon dried oregano
8 ounces Brie cheese
2 granny smith apples, thinly julienned (matchstick-cut)

In a small saucepan over medium heat, combine the sugar and 1/4 teaspoon salt. Line a counter-top with parchment paper. Once the sugar starts to melt, begin to frequently stir with a wooden spoon. Once the sugar has completely melted, continue to stir for another 1-2 minutes, or until the sugar has caramelized (a light brown color). Working quickly, stir in the walnuts, making sure each piece is coated. Pour nuts out onto the parchment paper, using a fork to separate the pieces. Allow to cool and harden before using.

Preheat oven to 400 degrees F.

Pour wine into an un-greased 9x13 baking dish. In a small bowl, combine the salt, pepper, and oregano, mixing well. Season chicken well with oregano mix on both sides. Place chicken in baking dish with the wine. Bake for 35 minutes, or until chicken is done.

Meanwhile, slice round of Brie into quarters. Once chicken is done, top each piece with a slice of Brie, then return to the oven for another 3-5 minutes, or until cheese is melted.

Serve over a bed of 1/2 a julienned apple and sprinkled with 2 tablespoons candied walnuts.

Serves: 4

While you don't have to use candied walnuts, I like the little extra bit of sweetness they bring to the dish. You can definitely try and hunt for them at the grocery store if you want to eliminate the step of making them yourself, I'm just not lucky enough to have mine sell them. I also recommend a mandolin for slicing the apples, but once again, it's more for convenience than necessity.

Interested in my previous Recipe Re-Dos?
Dark Chocolate Cupcakes with Oreo Raspberry Glaze changed to Chocolate Dipped Chocolate Raspberry Cupcakes
Penne Alla Vodka remade into Creamy Penne Alla Vodka
Spicy Garlic Lime Chicken into Spicy Garlic Lime Chicken Handpies
Ginger Teriyaki Burgers remade into Ginger Teriyaki Turkey Buns

Nutrition Facts
Amount per serving
Calories 648	Calories from fat 302
% Daily Value
Total Fat 33.5g	52%
Saturated Fat 12.7g	64%
Cholesterol 158mg	53%
Sodium 1187mg	49%
Total Carbs 28.9g	10%
Dietary Fiber 3.5g	14%
Sugars 22.9
Protein 48.7
Vitamin A 10%	Vitamin C 8%
Calcium 15%	Iron 15%