Stuffed Chicken Breasts W Apricot Glaze Recipes

GOAT CHEESE-STUFFED CHICKEN WITH APRICOT GLAZE

Steps:

• 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., In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm., 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., 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.

STUFFED CHICKEN BREASTS W/ APRICOT GLAZE

Steps:

• Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
• Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
• Set aside in refrigerator while preparing the stuffing.
• Preheat oven to 375°F.
• Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
• Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
• Add sauté to cubes of bread in a bowl off of the heat, mixing together.
• Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
• Add one lightly scrambled egg to the mixture.
• Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken. The moisture of the stuffing will help to keep in it place.
• You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
• Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in).
• Add the breasts skin side down until the skin is turning golden.
• While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
• Turn breasts in pan over and sear for five minutes.
• Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
• Place in the oven until done, about fifteen more minutes. Using a meat thermometer, the chicken should be at about 175 - 180°F.
• If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.

APRICOT-GLAZE CHICKEN

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

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.

AIR FRYER APRICOT-GLAZED CHICKEN BREASTS

Steps:

• Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
• Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
• Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
• Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

APRICOT CHICKEN BREASTS

Steps:

• Heat oven to 350°F. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan.
• In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken.
• Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.

APRICOT-GLAZED CHICKEN

Steps:

• Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
• Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
• Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Preheat oven to 425°F with rack in middle.
• Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

APRICOT-GLAZED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
• Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.