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

Goat Cheese-Stuffed Chicken with Apricot Glaze Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:2 servings
Healthy Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 2 servings


  • 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

Light-Bodied White Wine

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

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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!"

Reviewed Oct. 28, 2013


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!"

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!"

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."

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