3-Cheese-stuffed chicken with apricot glaze makes an elegant dinner easy
Fall is my favorite time of year — I love all the warm, earthy ingredients we typically use during these months. I especially love roasting chicken during the fall since it yields juicy, flavorful meat that sometimes grilling can’t duplicate.
When I recently needed to make something rustic and elegant for a family dinner party, this roasted and stuffed chicken recipe was perfect and seasonal.
I took organic chicken breasts and stuffed them with creamy cheeses, walnuts and basil, then glazed them with sweet and tangy apricot preserves. Simply roasted until golden brown, this chicken dish is a perfect fall meal.
Apricot, Brie and walnut chicken breast recipe
Adapted from Half Baked Harvest
Prep time: 25 minutes | Bake time: 40 minutes | Total time: 1 hour 5 minutes
- 4 ounces Brie cheese, cubed
- 1/4 cup Asiago or Parmesan cheese
- 2 ounces cream cheese
- 1/4 cup walnuts
- 1 small handful fresh basil
- 2 garlic cloves
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 1/2 cup apricot preserves
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
- Fresh chopped parsley, for garnish
- Heat the oven to 375 degrees F, and spray a baking dish with nonstick cooking spray.
- To a food processor, add the Brie, Asiago or Parmesan and cream cheese, and blend until smooth and creamy.
- Add in the walnuts, basil and garlic, season with salt and pepper, and pulse until the walnuts and basil are finely chopped.
- Using a sharp knife, cut a slit into each chicken breast, making a pocket, being careful to not cut all the way through.
- Using a spoon, carefully fill each chicken breast with the Brie-walnut mixture, and then secure the chicken with a toothpick so the filling doesn’t leak out when baking.
- Place the stuffed chicken breasts in the casserole dish.
- In a small bowl, combine the apricot preserves, balsamic vinegar and red pepper flakes, and mix well. Spoon the mixture on top of the chicken breasts, coating them well.
- Bake uncovered for 40 minutes or until the chicken is completely cooked and the juices run clear.
- Garnish with fresh parsley, and serve.