2 lbs chicken breasts
1/4 lb brie cheese
2 Tb. dijon or brown mustard
fresh thyme
salt and pepper to taste
Filet chicken breasts open, pound to uniform thickness. Sprinkle breasts with salt and pepper. Brush with mustard, sprinkle with thyme, and then a piece of cheese for each. Pin shut with toothpicks. Heat skillet with oil, brown chicken on both sides. Transfer to baking safe dish and cook for 20 minutes or until done. If you try to cook these on stove top, the cheese leaks out and burns to the pan before the center is done cooking. Also, mustard is a little salty, so don't go overboard.
