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Goat Cheese and Apricot Stuffed Chicken


Stuffed chicken with couscous on the side

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  • Side:
  • 2 oz goat cheese
  • 4 T chopped pistachios
  • 6 oz chopped dried apricots
  • 4 6oz boneless chicken breasts
  • 1/2 c. bread crumbs
  • 1 egg
  • 1/2 t. salt
  • 1/2 t. pepper
  • 2 t. vegetable oil
  • 1 c. couscous
  • 1 c. vegetable broth
  • salt & pepper
  • 2 c. coarsely chopped baby arugula



Step 1

goat cheese with
2 T. chopped pistachios
chopped dried apricots

Slit one side of each breast to create a pocket and stuff with the goat cheese mixture.

1/2 c. bread crumbs
2 T. chopped pistachios

Beat the egg and dip the chicken in the egg.
Coat the egg-coated chicken in the bread-crumb mixture.
Season with the salt and pepper

Heat 2 T. vegetable oil in a large skillet on medium high and cook the chicken 3 minutes per side.

Bake in a baking dish in 375 degree oven for 12 minutes.

Cook 1 cup couscous and 1 cup vegetable broth and season with salt and pepper. Stir in chopped baby arugula.


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