When Mellow Man and I were first dating, he cooked me dinner of Apricot Goat Cheese Chicken. It’s one of his specialties, and a dish that I never actually make myself. However, since it’s one of our favorite dinners around here, it seemed as if I should share it. I asked Mellow Man where he got the recipe, and he said that he had it at a friend’s house for dinner, and liked it so much that he asked for the recipe. (Don’t you love a man who cooks!) Now, he’s tweaked the recipe a bit, and does it by feel, rather than exact measurements. I am going to do my best by giving the measurements, but he shared that you can alter the proportion of ingredients based on personal taste.
- 4 Large Chicken Breasts
- 1/2 Cup Dried Apricots
- 1/2 Cup Goat Cheese
- 1/4 Cup Chopped Almonds
- 1 Egg (Use 2 if needed)
- 1/2 Cup Bread Crumbs
- 1 Tablespoon Olive Oil
Set aside 4 to 6 apricots, and then chop the remaining apricots coarsely. Chop the goat cheese, and add the cheese and the almonds to the apricots. Again, these proportions can be changed if you like more cheese or more apricots. Then split the chicken breads in half, and stuff a quarter of the apricot mixture into each chicken breast. Close the chicken breast with toothpicks– we’ve learned that round work better than flat!
Once the chicken breasts are stuffed, dip them in egg, and then coat the chicken with the bread crumbs. Put a small amount of olive oil in a pan that can transition from range to oven, and brown the chicken on both sides on the stovetop.
Once the chicken has been browned on both sides for 4 minutes, move the chicken into a 350 degree oven. Mellow Man always places one or two whole apricots on top of the chicken to brown. It should be fully cooked after 15 to 20 minutes.