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Almond-Crusted Apricot-and-Brie-Stuffed Chicken


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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  • 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


Servings 4


Step 1

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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