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Ingredients:
2 Quart(s) olive oil
4 Pound(s) halves, on bone w/ skin (2 lb) chicken breast
1 Ounce(s) salt
1 Granny Smith - cored, coarse chp apple
1 medium onion
1 dried thyme
1/2 pepper
3/4 apple cider
4 rind removed - cut into chunks brie cheese
Directions: Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400 degrees. Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm. Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
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