pat's Recipe

Chevre-Stuffed Chicken with Apricot Glaze

Category: Poultry

2 boneless skinless chicken breast halves
(6 oz each)
1/4 tsp salt
1/4 tsp pepper
2 Tbsp goat cheese
2 Tbsp part-skim ricotta cheese
4 Tbsp chopped shallots, divided
1 tsp olive oil
2/3 cup reduced-sodium chicken broth
2 Tbsp apricot spreadable fruit
1 Tbsp lemon juice
1 tsp spicy brown mustard
1 tsp minced fresh parsley

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the goat cheese, ricotta and 1 Tbsp shallots; spread over chicken. 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; cover and cook for 6-7 minutes or until a meat thermometer reads 170 degrees. Discard toothpicks. Serve with cooking liquid. Sprinkle with parsley.

yield: 2 servings