Almond-Crusted Chicken Stuffed with Apricot and Brie

By KimChi381

Brie creates a luxurious creamy filling that keeps the chicken moist and requires no sauce. Leaving the wing bone on offers a restaurant look, but is not necessary.

Ingredients

• 4 boneless, skinless chicken breasts with wing bone still attached
• 2 oz (60g) brie cheese, rind removed and sliced
• 4 dried apricots, finely chopped
• 1/2 cup (125mL) sliced almonds, divided
• 1 tsp (5mL) minced fresh rosemary
• 1 tsp (5mL) coarse salt
• 1 tsp (5mL) freshly cracked pepper
• 1/2 cup (125mL) fresh bread crumbs
• 1 egg, lightly beaten
• 1 tbsp (15mL) butter
• 1 tbsp (15mL) olive oil

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 373F (190C)

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 1/2-inch (1cm) border uncovered. Sprinkle with apricots, 1/4 cup (50mL) 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 mins on each side. Transfer to oven; bake until cooked through, about 15 to 20 mins.