GOAT CHEESE-STUFFED CHICKEN WITH APRICOT GLAZE

Goat Cheese-Stuffed Chicken with Apricot Glaze image

"My original version of this recipe used several tablespoons of butter versus a tablespoon of olive oil. It also used dried apricots and honey and more of the cheese." -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

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Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons goat cheese
2 tablespoons part-skim ricotta cheese
4 tablespoons chopped shallots, divided
1 teaspoon olive oil
2/3 cup reduced-sodium chicken broth
2 tablespoons apricot spreadable fruit
1 tablespoon lemon juice
1 teaspoon spicy brown mustard
1 teaspoon minced fresh parsley

Steps:

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots; spread over the center of each chicken breast. Roll up and secure with toothpicks., In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm., In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half., Return chicken to the pan; cook, covered until a thermometer inserted in chicken reads 165°, 6-7 minutes. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley.

Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 695mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 41g protein.