Stuffed Chicken Breasts W/ Apricot Glaze
photo by Baby Kato
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
2 whole chicken breasts
- Serves:
- 2-4
ingredients
- 2 chicken breasts, on the bone
- 1⁄4 cup apricot preserves
- 2 tablespoons water
- salt
- pepper
-
for the prepared stuffing
- 1 cup cubed bread
- 1⁄4 cup sauteed mushroom
- 1 medium onion, sauteed
- 1 stalk celery, sauteed
- 6 leaves fresh sage, chopped (1/4 tsp. dry)
- 2 sprigs fresh thyme (1/4 tsp. dry)
- salt
- pepper
- 1 egg, lightly scrambled
- 1⁄2 cup hot chicken stock
directions
- Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
- Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
- Set aside in refrigerator while preparing the stuffing.
- Preheat oven to 375°F.
- Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
- Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
- Add sauté to cubes of bread in a bowl off of the heat, mixing together.
- Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
- Add one lightly scrambled egg to the mixture.
- Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken. The moisture of the stuffing will help to keep in it place.
- You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
- Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in).
- Add the breasts skin side down until the skin is turning golden.
- While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
- Turn breasts in pan over and sear for five minutes.
- Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
- Place in the oven until done, about fifteen more minutes. Using a meat thermometer, the chicken should be at about 175 - 180°F.
- If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.
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Reviews
-
This was really delicious Kirby. The apricot jam blends beautifully with the simple stuffing and moist chicken. We enjoyed this easy to make dish very much. I will definitely be making this one again and again. You are right, it would be perfect served for thanksgiving dinner. It has a beautiful presentation and went great with mashed potatoes and green beans. Perfect for family and friends...What a treat. Thanks so much for sharing.
RECIPE SUBMITTED BY
Kirby
West Hollywood, CA
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I STILL live in sunny southern California, BUT NOT in fabulous West Hollywood. I NOW LIVE IN "THE VALLEY". I live, work, go to shul, shop and socialize all within about a 6 miles radius, and I love it.
I love to read, write, go to movies, sing and cook. And eat. And I unapologetically love TV. I adore my dog, Tuffy, and my amazing HUSBAND, NOT boyfriend, CZ. AND MY GORGEOUS BABY GIRL, A.
I stole my Mom's tattered copy of 'Joy of Cooking' MORE THAN a few years ago. She's still looking for it. It's just good reading, ya know? I grew up on Jeff Smith and Julia Child, and I miss them both on PBS.