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Goat Cheese-Stuffed Chicken with Apricot Glaze Recipe

Goat Cheese-Stuffed Chicken with Apricot Glaze Recipe

“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. YIELD:2 servings

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

  • 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.

Nutritional Facts

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

Reviews for Goat Cheese-Stuffed Chicken with Apricot Glaze

Sort By :
MY REVIEW
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
Reviewed Oct. 28, 2013

"Delicious!"

MY REVIEW
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
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
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
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
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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Wine Pairings

Light-Bodied White Wine

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