Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (6 ounces each )

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 2 tablespoons goat cheese

  5. 2 tablespoons part-skim ricotta cheese

  6. 4 tablespoons chopped shallots, divided

  7. 1 teaspoon olive oil

  8. 2/3 cup reduced-sodium chicken broth

  9. 2 tablespoons apricot spreadable fruit

  10. 1 tablespoon lemon juice

  11. 1 teaspoon spicy brown mustard

  12. 1 teaspoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Chevre-Stuffed Chicken with Apricot Glaze Recipe photo by Taste of Home Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots; spread over the center of each chicken breast. Roll up and secure with toothpicks.

  2. In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm.

  3. In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half.

  4. Return chicken to the pan; cover and cook for 6-7 minutes or until a no longer pink. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley. Yield: 2 servings.


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