Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Almond-Crusted Chicken Breasts Stuffed with Dried Apricots and Cherries Recipe
    Lost? Site Map

    Almond-Crusted Chicken Breasts Stuffed with Dried Apricots and Cherries

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    1Steve's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In small bowl combine cherries, apricots, port and water.
    2. 2
      Cover and set aside 6 hours or overnight.
    3. 3
      Drain liquid into small saucepan.
    4. 4
      Salt and pepper both sides of chicken breasts.
    5. 5
      Spoon about 2 tablespoons fruit onto center of each chicken piece.
    6. 6
      Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
    7. 7
      Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
    8. 8
      Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
    9. 9
      Place on plate in single layer; cover and refrigerate 30 minutes.
    10. 10
      Heat oven to 375 degrees.
    11. 11
      In 12-inch skillet heat butter and oil over medium heat.
    12. 12
      Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
    13. 13
      Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
    14. 14
      Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
    15. 15
      At the same time, in another saucepan, reduce the cream by half.
    16. 16
      Strain the port mixture into the reduced cream.
    17. 17
      Season with salt and pepper.
    18. 18
      Ladle hot sauce onto eight serving plates, dividing equally.
    19. 19
      Remove skewers and place chicken on sauce.
    20. 20
      Garnish with mint sprigs, if desired.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Almond-Crusted Chicken Breasts Stuffed with Dried Apricots and Cherries

    Serving Size: 1 (303 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 566.6
     
    Calories from Fat 280
    49%
    Total Fat 31.1 g
    47%
    Saturated Fat 13.9 g
    69%
    Cholesterol 220.3 mg
    73%
    Sodium 201.0 mg
    8%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.4 g
    21%
    Protein 45.3 g
    90%

    The following items or measurements are not included:

    dried cherries

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites