Best Almond Crusted Apricot And Brie Stuffed Chicken Recipes

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APRICOT-ALMOND CHICKEN



Apricot-Almond Chicken image

Looking for a hearty dinner? Then check out this apricot-almond chicken recipe that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

Cooking spray
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup apricot preserves
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/2 cup sliced almonds

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper. Bake 5 minutes.
  • Meanwhile, in small microwavable bowl, mix preserves, soy sauce and mustard; microwave on High 1 minute or until preserves are melted.
  • Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 20 g, TransFat 0 g

APRICOT ALMOND CHICKEN



Apricot Almond Chicken image

Make and share this Apricot Almond Chicken recipe from Food.com.

Provided by Redsie

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt (optional)
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 (1/4 lb) boneless skinless chicken breast half
4 tablespoons apricot preserves
1/3 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the first eight ingredients.
  • Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
  • Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
  • Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 422.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 65.8, Sodium 515.5, Carbohydrate 53.5, Fiber 3.2, Sugar 9.9, Protein 34.7

ALMOND-CRUSTED CHICKEN BREASTS STUFFED WITH DRIED APRICOTS AND CHERRIES



Almond-Crusted Chicken Breasts Stuffed with Dried Apricots and Cherries image

This stylish recipe suitable for any dinner party is deceptively easy. Makes an elegant presentation at any holiday as well!

Provided by Steve P.

Categories     Chicken Breast

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

3/4 cup dried cherries, coarsely chopped
1/4 cup dried apricot, cut into fine julienne
1 cup tawny port
1/2 cup water
salt and pepper
8 (6 ounce) boneless skinless chicken breast halves, pounded 1/4 inch thick
1/4 cup flour
2 eggs, beaten
1/2 cup finely chopped whole blanched almonds or 1/2 cup slivered almonds
1/2 cup dry breadcrumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 tablespoons chopped shallots
1 1/2 cups whipping cream

Steps:

  • In small bowl combine cherries, apricots, port and water.
  • Cover and set aside 6 hours or overnight.
  • Drain liquid into small saucepan.
  • Salt and pepper both sides of chicken breasts.
  • Spoon about 2 tablespoons fruit onto center of each chicken piece.
  • Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
  • Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
  • Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
  • Place on plate in single layer; cover and refrigerate 30 minutes.
  • Heat oven to 375 degrees.
  • In 12-inch skillet heat butter and oil over medium heat.
  • Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
  • Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
  • Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
  • At the same time, in another saucepan, reduce the cream by half.
  • Strain the port mixture into the reduced cream.
  • Season with salt and pepper.
  • Ladle hot sauce onto eight serving plates, dividing equally.
  • Remove skewers and place chicken on sauce.
  • Garnish with mint sprigs, if desired.

Nutrition Facts : Calories 566.6, Fat 31.1, SaturatedFat 14, Cholesterol 220.3, Sodium 201.1, Carbohydrate 17.9, Fiber 1.6, Sugar 5.5, Protein 45.3

ALMOND-CRUSTED APRICOT-AND-BRIE-STUFFED CHICKEN RECIPE - (4.1/5)



Almond-Crusted Apricot-and-Brie-Stuffed Chicken Recipe - (4.1/5) image

Provided by franny-2

Number Of Ingredients 10

4 boneless, skinless chicken breasts with wing bone still attached
2 oz (60 g) brie cheese, rind removed and sliced
4 dried apricots, finely chopped
½ cup (125 mL) sliced almonds, divided
1 tsp (5 mL) minced fresh rosemary
1 tsp (5 mL) each coarse salt and freshly cracked pepper
½ cup (125 mL) fresh bread crumbs
1 egg, lightly beaten
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil

Steps:

  • 1. Preheat oven to 375ºF (190ºC). 2. 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. 3. Arrange brie slices over chicken, leaving a ½-inch (1-cm) border uncovered. Sprinkle with apricots, ¼ cup (50 mL) of the almonds, rosemary, salt and pepper; close breast, pressing around edges to seal. 4. 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. 5. 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.

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