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Chevre-Stuffed Chicken with Apricot Glaze Recipe

Chevre-Stuffed Chicken with Apricot Glaze Recipe photo by Taste of Home

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“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

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Chevre-Stuffed Chicken with Apricot Glaze Recipe

Prep: 20 min. Cook: 20 min.

Yield: 2 Servings

20 20 40

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 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.

Originally published as Chevre-Stuffed Chicken with Apricot Glaze in Healthy Cooking February/March 2009, p31

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chevre-Stuffed Chicken with Apricot Glaze

Chevre-Stuffed Chicken with Apricot Glaze

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Reviewed on Mar. 17, 2013 by mlsmeyer

quick and delicious. The shallots were a bit lumpy for the recipe so I put it in the Vitamixer for a smoother sauce. Husband loved it!

Reviewed on Mar. 01, 2011 by PreciousPunk

I loved this - it was so easy and turned out great. The fact that it's healthy is just an added bonus!

Reviewed on Mar. 11, 2010 by MarvelousMaxie

I made this last night and it turned out perfect. I don't like using toothpicks (they never come out easily) so I tie my roll-ups with cotton kitchen twine & while they are resting (at least 15mins) I just clip the ties off, slice and serve.

Reviewed on Jan. 30, 2010 by popzork

I have made this recipe at least half a dozen times. My husband and I LOVE it! A great mix of flavors.