CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chevre-Stuffed Chicken with Apricot Glaze

pat's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Poultry
    Prep Time:       Cook Time:       Total Time:  

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


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Stuffed French Toast With Apricot Glaze
   by sgre52160



1 (8 oz) pkg cream cheese, softened 1 tsp almond extract 1/2 cup slivered almonds 1 loaf unsliced sour dough bread 4 eggs 1/2 cup half-and-half and milk 3/4 tsp vanilla extract and cinnamon 1/2




Prosciutto-wrapped Apricot Shrimp With Honey Apricot Glaze
   by sgre52160



10 jumbo Louisiana shrimp (15 count) 10 slices prosciutto 3 small apricots 10 pieces pepper jack cheese cut 3/4 x 3/4 x 2-inch Salt and pepper, to taste 3/4 cup honey 3 tbsp apricot nectar Cu




Chevre Stuffed Mushrooms Balsamico
   by sgre52160



6-8 large white mushrooms 1-2 tsp minced shallot (optional) pinch of fine sea salt 1-2 tsp olive oil and/or butter Balsamic Vinaigrette, as needed 3 TBS Chevre, plain or flavored (prefer Haystack




Apricot Ham Glaze
   by sgre52160



1/2 cup brown sugar 1/2 tsp cornstarch 1/4 tsp ground ginger Dash salt 1/2 cup apricot preserves Combine ingredients in a saucepan over medium heat. Heat, stirring constantly, until thickened a




*apricot Glaze For Ham*
   by sgre52160



1/3 cup dry mustard 1 cup apricot jam and packed brown sugar Bake ham and stud with cloves. Combine mustard and jam and spread over ham. Pat brown sugar over jam. Bake until done. (This make





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.