Lunch: Moppin Chicken Stuffed with Brie and Apples

Moppin Chicken Stuffed with Brie and Apples is a delicious treat that's simple to make, but with a delicacy taste!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Moppin Chicken Stuffed with Brie and Apples

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1/2 cup onion, chopped
1 green apple, cored and coarsely chopped, plus slices for garnish
1 cup Paula Deen Collection Moppin Sauce, divided
4 oz brie cheese, without rind, cut in small chunks
4 boneless chicken breasts

Instructions

Preheat oven to 400 °.
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.

Share Moppin Chicken Stuffed with Brie and Apples