Smoky, sweet and delicious.
Servings: 4 Servings
Prep Time: 15 min
Cook Time: 45 min
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1 green apple, cored, coarsely chopped
1 cup Paula Deen Collection Moppin Sauce, divided
4 ounces Brie cheese, without rind, cut in small chunks
4 boneless chicken breasts
Apple slices for garnish
Preheat oven to 400 degrees.
Heat butter and oil in a sauté pan over medium heat. Add onion; cook until tender and slightly caramelized about 10 minutes. Add chopped apple and 1/4 C Paula Deen Moppin Sauce. Cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Run your fingers under the skin of the chicken separating from the meat and creating a pocket. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Brush with 1/4 C of Paula Deen Moppin Sauce. Place in a prepared 13 x 9 x 2-inch baking dish.Bake until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. Remove chicken to serving dish and keep warm.
For Sauce: Skim the fat from the baking dish and spoon the drippings into a small saucepan. Add the remaining 1/2 C Paula Deen Moppin Sauce and heat through over medium heat.Simmer briskly to reduce slightly. Spoon over chicken and garnish with apple slices. Serve alongside a fresh garden salad.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
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