Goat Cheese-Stuffed Chicken with Apricot Glaze Recipe

4 8 10
Goat Cheese-Stuffed Chicken with Apricot Glaze Recipe
Goat Cheese-Stuffed Chicken with Apricot Glaze Recipe photo by Taste of Home
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Goat Cheese-Stuffed Chicken with Apricot Glaze Recipe

Read Reviews
4 8 10
Publisher Photo
“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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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 Goat Cheese-Stuffed Chicken with Apricot Glaze in Healthy Cooking February/March 2009, p31

Nutritional Facts

1 each: 340 calories, 12g fat (5g saturated fat), 110mg cholesterol, 695mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 41g protein.

  • 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
  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.
  2. In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm.
  3. 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.
  4. 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 Goat Cheese-Stuffed Chicken with Apricot Glaze in Healthy Cooking February/March 2009, p31

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Reviews forGoat Cheese-Stuffed Chicken with Apricot Glaze

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MY REVIEW
suefalk User ID: 6736080 267402
Reviewed May. 28, 2017

"Yummy!! The most common problem of filling leaking during cooking is not pounding the meat thin enough. If it's too thick, it makes for a longer cooking time."

MY REVIEW
gourmetwanttabe User ID: 6662108 216924
Reviewed Jan. 4, 2015

"I give 2 stars for flavor only. The filling oozed out while browning and made a mess. The lemon juice curdled the sauce (but didn't hurt the flavor) and when cut to serve the rest of the filling came out. Deleted from my file--sorry!"

MY REVIEW
cbenne12 User ID: 7424916 182210
Reviewed Oct. 28, 2013

"Delicious!"

MY REVIEW
mlsmeyer User ID: 6106513 210436
Reviewed Mar. 17, 2013

"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!"

MY REVIEW
PreciousPunk User ID: 2670948 97504
Reviewed Mar. 1, 2011

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

MY REVIEW
MarvelousMaxie User ID: 4513893 103971
Reviewed Mar. 11, 2010

"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."

MY REVIEW
popzork User ID: 4116479 103970
Reviewed Jan. 30, 2010

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

MY REVIEW
mjlouk User ID: 1712085 111118
Reviewed Jan. 31, 2009

"Not sure if I didn't get the chicken pounded thin enough, but mine totally came apart and cheese went everywhere in the pan."

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