Preheat the oven. Preheat your oven on to 400 degrees.

Make the glaze. Whisk the maple syrup, dijon mustard, minced garlic and dried thyme together in a small bowl and set it aside.

Prep the chicken. Lay the chicken breasts flat on a cutting board and cut a slit into each one about ¾ of the way through. Generously season both sides with salt, black pepper and a light sprinkle of paprika.

Sear, stuff & glaze. Add a splash of olive oil to a large oven-safe skillet (or cast iron) and heat it over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side or until golden brown. Once done, remove the pan from the stove and fill each breast with 3 slices of brie and 4-5 slices of apples. (At this point you can secure the chicken with toothpicks if you're nervous about the filling spilling out.) Place the remaining apples slices around the chicken in the pan and brush the glaze over each chicken breast.(Alternatively, you can sear the chicken in a skillet and transfer it to a baking dish.)

Bake. Place the chicken in the oven and bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees.

Serve. Serve immediately with extra glaze drizzled over the top.