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Chevre-Stuffed Chicken with Apricot Glaze

Chevre-Stuffed Chicken with Apricot Glaze
“My original version of this recipe used several tablespoons of butter versus the one tablespoon of olive oil. It also used dried apricots and honey and more of the cheese.” David Dahlman - Chatsworth, California
2 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

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

Directions

  • 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
© Taste of Home 2013

2 of 2

Chevre-Stuffed Chicken with Apricot Glaze (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013