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Categories:
chicken breasts apricot preserves apricots blue cheese breadcrumbs flour oregano rosemary thyme honey butter chicken stock salt
Viewed: 110 - Published at: 6 years agoIngredients
- 4 boneless chicken breasts, pounded thin
- 1/2 cup apricot preserves
- 10 dried apricots
- 2 ounces blue cheese
- 1/2 cup breadcrumbs
- 1/2 cup flour
- 1 teaspoon oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 cup honey
- 2 tablespoons butter
- 1/2 cup chicken stock
- salt and pepper
Method
- Pound the chicken breasts until thin and even. Sprinkle a little salt and pepper on both sides.
- Place 1/2 and ounce of the blue cheese in the center of each chicken breast and top with 1 T. of the apricot preserves.
- Cut 6 of the dried apricots in half and place 3 slices in the middle of each chicken breast.
- Roll the breasts closed and secure with toothpicks or butchers twine. (I used butchers twine, it's a lot easier.
- Mix the bread crumbs, flour, oregano, rosemary and thyme together in a bowl, then moisten each chicken breast with a little water and roll in the bread crumb mixture. There's no need to completely coat the chicken breast, just a light dusting will do, unless you desire a heavier crust.
- Place chicken breasts in a baking dish and drizzle a small amount of honey on top of each breast. Bake in a 350 degree oven for 45-60 minutes.
- After you take the chicken breast out of the oven, allow it to sit for 10 minutes or so for the blue cheese and apricot mixture to firm up a little.
- Meanwhile, chop the remaining dried apricots into small pieces and place in a small saute pan with the chicken stock and bring to a boil. Once it boils, add the butter and then allow the mixture to reduce to half. When serving the chicken breasts, pour a little of the mixture on top of each.
