Almond-Crusted Chicken Breasts Stuffed with Dried Apricots and Cherries

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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