Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray a broil-safe skillet with nonstick spray.

Cut chicken breasts horizontally, so they open like a book, but do not cut all the way through. Season the inside of each chicken breast with salt and pepper.

Layer thin slices of apple on the inside of each butterflied chicken breast. Then, layer thin slices of brie on top. Fold the chicken back together to sandwich the sliced apples and brie in the middle.

Carefully transfer the stuffed chicken breasts to the prepared baking sheet or skillet. Bake for 25 to 30 minutes, or until almost cooked through.

While the chicken is baking, make the glaze by combining all ingredients in a small skillet over medium heat. Simmer the glaze until it’s thick and there’s about half remaining, about 12 to 15 minutes.

Turn the oven temperature to broil. Brush glaze on top of the chicken breasts and broil chicken for 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F. Watch carefully so the glaze does not burn.

Serve chicken warm with additional glaze drizzled over top.