Stuffed Chicken Breasts W/ Apricot Glaze

Recipe by Kirby
READY IN: 1hr 5mins




  • 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.