Ingredients for Chicken Breast Stuffed With Blue Cheese And Apricot
- Boneless Chicken Breasts
- Apricot Preserves
- Dried Apricots
- 4 ounces blue cheese, softened (Rosenborg pear-infused recommended)
- Breadcrumbs
- Flour
- Oregano
- Dried Rosemary
- Dried Thyme
- Honey
- Butter
- Chicken Stock
- Salt And Pepper
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How to Make Chicken Breast Stuffed With Blue Cheese And Apricot
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound each breast to 1/4-inch thickness. Season both sides with salt and pepper.
- Prepare the filling: In a bowl, combine the softened blue cheese, chopped dried apricots, chopped pecans, and a tablespoon of olive oil. Mix until well combined.
- Stuff the chicken: Spread the blue cheese and apricot mixture evenly over each chicken breast, leaving a small border. Fold the chicken breasts in half, securing the edges with toothpicks.
- Sear the chicken (optional): Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side to brown them lightly.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest: Remove from oven and let rest for 5 minutes before removing toothpicks and serving. Garnish with fresh parsley or thyme (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
171g
Fat
52g
Carbs
25g
