Pre-heat the oven to 400°F.
Line a baking sheet with parchment paper; set aside.
Place the chicken breasts on a cutting board.
Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through.
Open each breast at the slit.
Divide the apple slices evenly amongst the four breasts; spread across the surface of one side (leaving the other half empty to fold over the filling).
Top the apple slices with the Brie.
When all four breasts are topped on one side, fold the empty half over the filling and press down to make a stuffed breast.
Sprinkle each stuffed breast, on both sides, with salt, pepper and thyme.
In a large skillet add the oil and bring to a medium-high temperature.
Working in batches of two at a time so to not crowd the pan, add the stuffed chicken breasts to the pan; cook for about 1 to 2 minutes until the bottoms are seared golden.
Flip the breasts; cook for another minute on the other side; cook for about 1 to 2 minutes until the bottoms are seared golden.
Transfer the breasts to the prepared baking sheet.
In a small dish, stir together the maple syrup, creamy Dijon and seedy Dijon.
Using a pastry brush, brush the glaze over the tops of the chicken breasts.
Place in the pre-heated oven and bake for 20 to 25 minutes or until chicken is fully cooked through.
