Apricot And Cashew Stuffed Chicken Breast Recipes

GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
• Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
• Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
• After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
• Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

CHICKEN WITH CASHEW STUFFING

Steps:

• Combine all Stuffing ingredients in a small bowl and mix well.
• Rinse chicken breasts and pat dry.
• Place chicken breast between two sheets of waxed paper.
• Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
• Spread stuffing evenly over breast and roll breast up (like a sleeping bag).
• Place in buttered baking dish and brush tops of breast with butter.
• Cook at 350 degrees for 45-50 minutes.

APRICOT AND CASHEW STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
• Cut a deep pocket towards the tip through the side of each piece of chicken breast, being careful not to cut all the way through.
• Refrigerate until needed.
• In a pan sauté the onions and half the cashews in 2 tablespoons of the butter.
• When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.
• Fill the chicken pieces, roll and close with toothpicks.
• Season well.
• Wipe out the pan; add oil and brown the chicken breasts on both sides. Do this in two batches if need be.
• Transfer to an oven dish and add the remaining 2 tablespoons butter and cashews.
• Bake for 15 minutes until chicken is lightly browned, basting with the pan juices.
• Serve with vegetables or salad.