Best 2 Almond Crusted Apricot And Brie Stuffed Chicken Recipes

Indulge in a culinary masterpiece that combines the sweet and savory flavors of apricot, brie, and chicken. This almond-crusted apricot and brie stuffed chicken is a delightful dish that will tantalize your taste buds. The juicy chicken breasts are generously stuffed with a delectable filling of dried apricots, creamy brie cheese, and aromatic herbs, creating a harmonious blend of flavors. Coated in a crispy almond crust, each bite offers a delightful crunch, while the succulent chicken and luscious filling melt in your mouth. This recipe also includes a flavorful quinoa salad and a refreshing cucumber salad, providing a well-balanced and satisfying meal. Treat yourself and your loved ones to this extraordinary dish that showcases the perfect fusion of sweet, savory, and crunchy textures.

Here are our top 2 tried and tested recipes!

ALMOND-CRUSTED APRICOT-AND-BRIE-STUFFED CHICKEN RECIPE - (4.1/5)

Almond-Crusted Apricot-and-Brie-Stuffed Chicken Recipe - (4.1/5) image

Provided by franny-2

Number Of Ingredients 10

Ingredients

4 boneless, skinless chicken breasts with wing bone still attached
2 oz (60 g) brie cheese, rind removed and sliced
4 dried apricots, finely chopped
½ cup (125 mL) sliced almonds, divided
1 tsp (5 mL) minced fresh rosemary
1 tsp (5 mL) each coarse salt and freshly cracked pepper
½ cup (125 mL) fresh bread crumbs
1 egg, lightly beaten
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil

Steps:

1. Preheat oven to 375ºF (190ºC). 2. With knife held horizontally and starting at the thinner side, cut each chicken breast in half, but not all the way through; open like a book. 3. Arrange brie slices over chicken, leaving a ½-inch (1-cm) border uncovered. Sprinkle with apricots, ¼ cup (50 mL) of the almonds, rosemary, salt and pepper; close breast, pressing around edges to seal. 4. In a shallow dish, combine bread crumbs and remaining almonds. Dip the chicken breasts in the egg; then dredge in crumb mixture, pressing gently to coat completely. 5. In a large ovenproof skillet, melt butter and oil over medium-high heat. Cook the chicken until golden, about 3 minutes on each side. Transfer to oven; bake until cooked through, about 15 to 20 minutes.

ALMOND-CRUSTED CHICKEN BREASTS STUFFED WITH DRIED APRICOTS AND CHERRIES

Almond-Crusted Chicken Breasts Stuffed with Dried Apricots and Cherries image

This stylish recipe suitable for any dinner party is deceptively easy. Makes an elegant presentation at any holiday as well!

Provided by Steve P.

Categories Chicken Breast

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup dried cherries, coarsely chopped
1/4 cup dried apricot, cut into fine julienne
1 cup tawny port
1/2 cup water
salt and pepper
8 (6 ounce) boneless skinless chicken breast halves, pounded 1/4 inch thick
1/4 cup flour
2 eggs, beaten
1/2 cup finely chopped whole blanched almonds or 1/2 cup slivered almonds
1/2 cup dry breadcrumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 tablespoons chopped shallots
1 1/2 cups whipping cream

Steps:

In small bowl combine cherries, apricots, port and water.
Cover and set aside 6 hours or overnight.
Drain liquid into small saucepan.
Salt and pepper both sides of chicken breasts.
Spoon about 2 tablespoons fruit onto center of each chicken piece.
Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
Place on plate in single layer; cover and refrigerate 30 minutes.
Heat oven to 375 degrees.
In 12-inch skillet heat butter and oil over medium heat.
Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
At the same time, in another saucepan, reduce the cream by half.
Strain the port mixture into the reduced cream.
Season with salt and pepper.
Ladle hot sauce onto eight serving plates, dividing equally.
Remove skewers and place chicken on sauce.
Garnish with mint sprigs, if desired.

Nutrition Facts : Calories 566.6, Fat 31.1, SaturatedFat 14, Cholesterol 220.3, Sodium 201.1, Carbohydrate 17.9, Fiber 1.6, Sugar 5.5, Protein 45.3

Tips:

To ensure the chicken breasts are cooked evenly, pound them to an even thickness before stuffing and baking.
Use a sharp knife to carefully make a pocket in each chicken breast without cutting all the way through.
Generously season the chicken breasts with salt and pepper, both inside and out, for maximum flavor.
For a crispy crust, press the almond mixture firmly onto the chicken breasts before baking.
Bake the chicken breasts at a high temperature (400°F) for a short time to achieve a golden brown crust and juicy interior.
Allow the chicken breasts to rest for a few minutes before slicing and serving to let the juices redistribute.

Conclusion:

The Almond Crusted Apricot and Brie Stuffed Chicken is a delightful and elegant main course that combines sweet, savory, and tangy flavors. The tender chicken breasts, stuffed with a flavorful combination of apricots, brie cheese, and herbs, are coated in a crispy almond crust and baked to perfection. This dish is perfect for a special occasion dinner or a weekend meal. Serve it with roasted vegetables or a fresh salad for a complete and satisfying meal. With its vibrant colors and tantalizing aromas, the Almond Crusted Apricot and Brie Stuffed Chicken is sure to impress your guests and leave them craving for more.