Apricot stuffed chicken breast

This chicken is pretty to serve, full of flavor but fairly easy to make. My favorite kind of dish!

This can be adapted in several different ways. I like the sweet spicy of this, but if you don't like spicy you can use plain cream cheese or a garlic cream cheese. You can do just the cheese and no fruit. That jalapeno artichoke dip we all love from Costco would be great on it's own as a filling as well. That's what I love most about cooking, a recipe is just a starting point, make it your own.

You could serve them on a bed of mashed potatoes, or alongside some green beans.

Left overs are delightful on a bed of greens with a balsamic vinaigrette and some toasted nuts.

These can be made ahead, just bring them to room temp prior to putting them in to bake.


Apricot and cheese stuffed chicken breast

Makes 4

Prep time 20 minutes

Bake time 50-60 minutes

4 boneless skinless chicken breasts

1 6oz bag of dried apricots diced fine ( I usually throw mine in the food processor and pulse until finely chopped)

1/2 Tb chopped rosemary

1 Tb olive oil

1 tsp chopped garlic

2 Tb brown sugar

2 Tb balsamic vinegar

8 Tb Philadelphia jalapeno cream cheese. (Plain or garlic is fine as well)

salt and pepper

Pre heat oven to 400.

In a small bowl mix diced apricots, rosemary, olive oil, garlic and a pinch of salt and pepper. Mix and set aside.

Cut a pocket in each chicken breast by making a slit beginning at one end and cutting to the other. Be careful not to cut all the way to the ends or all they way to the back of the breast, you just want a pocket.

Put 2 Tb of the cheese in each breast pocket as well as 1/4 of the apricot mixture. Wrap each breast with 2 slices of bacon starting at the bottom of the breast and ending at the bottom so the ends are tucked under for cooking.

Place breasts in a medium size casserole dish sprinkle with salt and pepper. Bake on middle rack basting occasionally with drippings for 40- 50 minutes until bacon is golden. Mix brown sugar and balsamic until dissolved and drizzle over chicken and cook for an additional 10 minutes.


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