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

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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.