Chevre-Stuffed Chicken with Apricot Glaze

By Totlxtc

Ingredients

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

Details

Servings 2

Preparation

Step 1

* 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; cover and cook for 6-7 minutes or until a no longer pink. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley. Yield: 2 servings.