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Goat Cheese-Stuffed Chicken with Apricot Glaze

Total Time

Prep: 20 min. Cook: 20 min.


2 servings

“My original version of this recipe used several tablespoons of butter versus a tablespoon of olive oil. It also used dried apricots and honey and more of the cheese.” —David Dahlman, Chatsworth, California


  • 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; cook, covered until a thermometer inserted in chicken reads 165°, 6-7 minutes. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley.

Nutrition Facts

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

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