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Stuffed Apricot Almond Chicken


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Medium

Comments

This is a slightly sweet and savory dish. Serve with rice or couscous.

Ingredients

1 1/2 pounds chicken breast, boneless and skinless

1/2 cup cheese, jack, shredded

1/3 cup nuts, almonds, sliced, toasted

1/3 cup apricots, dried, chopped

1 shallot(s), minced

3/4 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1 teaspoon soy sauce, low sodium

1/4 cup apricot jam, preserves

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1/2 teaspoon garlic powder

1/2 teaspoon cornstarch

Preparation

Preheat the oven to 400 degrees. Cut into the chicken breasts sideways so that you can open it up like a book. Place cheese and half of both the apricots and almonds into the middle of each chicken breast, then fold the tops over and secure with toothpicks. Reserve the remaining apricots and almonds for the sauce. Season the chicken with garlic powder, salt and pepper. Heat a large skillet over medium high heat. Add the oil and then the chicken, and cook for about 4 minutes on each side until lightly browned. Remove chicken and place in a baking dish. Bake for about 5-7 minutes until cooked through. Meanwhile, place shallots in the skillet over medium heat. Cook for 1 to 2 minutes. Mix the broth, soy sauce, and corn starch in a cup and then add to the shallots. Add the apricots and the preserves. Cook for 2 to 3 minutes until apricots are softened and sauce thickens. Add almonds and stir. Remove the chicken from the oven and place on plates. Spoon sauce oven the chicken and serve.

Nutrition

Per Serving About:410 calories, 15 g fat,4.5 g saturated fat, 41 g protein, 26 g carbohydrates, 2 g dietary fiber, 530 mg sodium


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