Provolone and Apricot Stuffed Chicken

By á-2304

Ingredients

• 6 skinless, boneless chicken breast
• salt
• pepper
• 6 slices provolone cheese
• 9 dried apricots, cut in half
• 3/4 cup flour
• 3 Tbsp. EVOO
• 2 sprigs rosemary
• 1 cup dry white wine
• Juice of 1 lemon
• 3 Tbsp. butter
• 6 cups cooked white rice

Preparation

Step 1

Preheat oven to 350. Using a knife, split each chicken breast horizontally, but don't cut all the way through. Place between 2 pieces of plastic wrap and pound to 1/2 inch thick.

Season the chicken with salt and pepper. Place a slice of cheese and 3 apricot halves on chicken breast. Fold to enclose and cover with a sheet of plastic wrap. Pound edges together to seal. Coat the breasts with flour.

In nonstick skillet, heat the EVOO over high heat. Add the chicken breasts and rosemary; cook until golden, 2-3 minutes. Transfer to baking sheet.

Add white wine and lemon juice to skillet and cook, scraping up bits for two minutes. Stir in butter until melted. Pour the sauce over the chicken, cover with foil and bake for 10 minutes; uncover and bake until sauce is thickened, about 10 minutes. Serve with rice and sprinkle with pepper.