1. Preheat oven to 375°F (190°C).

2. Using a sharp knife, cut a pocket into the side of each chicken breast without slicing all the way through.

3. Season chicken inside and out with salt and pepper.

4. Spread a thin layer of Dijon mustard inside each pocket, then stuff with apple slices, brie cheese, and a sprinkle of fresh thyme.

5. Secure openings with toothpicks to hold filling in place.

6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.

7. Add butter and garlic to the pan, sautéing briefly until fragrant.

8. Pour in chicken broth and apple cider vinegar; transfer skillet to the oven.

9. Bake for 15–20 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).

10. Optional: drizzle with honey before serving for a glossy finish.

11. Serve hot with pan sauce spooned over the top.