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Poulet a L'Intrigue (Chicken)
3 LbsBoneless Chicken Breast, skin on 
Marinade
1 CupPeanut Oil
1 CupHickory Barbecue Sauce
1 CupWater
6 TspsWhite Wine Worcestershire
½ CupLime Juice
1 TspFresh Garlic, minced
2 TspsOnion, chopped
4 TspsMiracle Blend All Purpose Seasoning
Stuffing
4 OzsSalt-Free Butter
10 OzsSausage
½ CupOnion, chopped
½ CupCelery, chopped
1Red Bell Pepper, chopped
1Carrot, shredded
½ CupMushrooms, chopped
1Garlic Clove, chopped
1 ½ CupsChicken Stock
5 OzsEggplant
2 TspsParsley
2 TspsGreen Onion, chopped
½ LoafFrench Bread, cubed
1 TspMiracle Blend All Purpose Seasoning
Sauce
6 TspsButter
3 TspsFlour
2 ¼ CupsMilk
1 CupChardonnay
2 CupsChicken Stock
¾ CupWhipping Cream
1 TspParsley
1 TspGreen Onion, chopped
¼ LbsAndouille Sausage
¼ LbsPecans, chopped
1 TspMiracle Blend All Purpose Seasoning
  1. Marinade: Mix all ingredients well; pour over chicken.

    " + "
  2. Stuffing: In a large skillet, melt butter, and sauté sausage." + "
  3. Then add onion, celery, pepper, carrot, and mushrooms." + "
  4. Next add garlic, Miracle Blend All Purpose Seasoning, and chicken stock." + "
  5. Next add diced eggplant (cooked and drained) with parsley and green onions." + "
  6. Turn off heat, and add French bread.

    " + "
  7. Sauce: Melt butter, and whisk in flour." + "
  8. Cook by stirring for 1 minute." + "
  9. Remove from heat; stir in milk until smooth." + "
  10. Add wine, Miracle Blend All Purpose Seasoning, and chicken stock." + "
  11. Bring to a boil, stirring constantly; simmer for 5 minutes." + "
  12. Whisk in cream, bring to temperature, and add parsley, green onions, andouille, and pecans.

    " + "
  13. Chicken: Marinate chicken breast for 24 hours." + "
  14. Place stuffing under skin of chicken." + "
  15. Bake chicken for 15 minutes at 350° F." + "
  16. Smoke chicken lightly for 10 minutes with Hickory chips." + "
  17. Remove to serving plate and add sauce.
" + "

This recipe is courtesy of FoodieTeam.

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