Almond-Crusted Apricot and Brie Stuffed Chicken Breast

Almond-Crusted Apricot and Brie

Stuffed Chicken Breast

Brie creates a luxurious creamy filling in these stuffed chicken breasts that keeps the chicken moist and requires no sauce. Leaving the wing bone offers a “restaurant look” but is not necessary.

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Ingredients:

4 boneless, skinless chicken breasts with wing bone still attached2 oz. brie cheese, rind removed and sliced
4 dried apricots, finely chopped
½ cup sliced almonds, divided
1 tsp minced fresh rosemary
1 tsp each coarse salt and freshly cracked pepper
½ cup fresh bread crumbs
1 egg, lightly beaten
1 tbsp butter
1 tbsp olive oil

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Directions:

Preheat oven to 375ºF.

With knife held horizontally and starting at the thinner side, cut each chicken breast in half, but not all the way through; open like a book.

Arrange brie slices over chicken, leaving a ½-inch border uncovered. Sprinkle with apricots, ¼ cup of the almonds, rosemary, salt and pepper; close breast, pressing around edges to seal.
In a shallow dish, combine bread crumbs and remaining almonds. Dip the chicken breasts in the egg; then dredge in crumb mixture, pressing gently to coat completely.
In a large ovenproof skillet, melt butter and oil over medium-high heat. Cook the chicken until golden, about 3 minutes on each side. Transfer to oven; bake until cooked through, about 15 to 20 minutes.

Makes 4 servings