Stuffed Chicken Breast with apricots, walnuts and rosemary
User Reviews
0.0
0 reviews
Unrated
-
Servings
4
-
Course
Main Course
-
Cuisine
British
Stuffed Chicken Breast with apricots, walnuts and rosemary
Report
Chicken breasts stuffed with apricots, walnuts and rosemary
Share:
Ingredients
- 4 chicken breasts pounded thin about 1/4" to 1/2" thick. They should be uniform in thickness so that they will cook evenly. Season both sides with salt. Click here to see how to make a "paillard" or flattened chicken breast.
- Apricot-Walnut Stuffing
- 1/2 cup chopped walnuts
- 1/2 cup dried apricots
- 1 teaspoon fresh Rosemary chopped
- 1/4 cup brandy
- 1/4 cup hot water
- 2 shallots minced (divided)
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- kosher salt and white pepper
Instructions
- Melt 1 tablespoon butter in a medium saute pan over a medium heat and sauté 1 minced shallot about 2 minutes, just to soften.
- Meanwhile in a bowl soak apricots in brandy and hot water until softened, about 10 minutes. Drain, reserving liquid.
- In a food processor, add walnuts, rosemary, shallot and apricots, pulsing until coarsely chopped.
- Spread about 1/4 cup of filling on breasts, leaving 1/4" space at edges. Roll breasts narrow side first and hold together with a toothpick or skewer.
- Preheat oven to 350 degrees F.
- Saute chicken rolls in a large pan with 1 tablespoon butter and olive oil over medium heat, about 2 minutes per side until golden brown on all sides. Transfer breasts to a baking dish.
- Heat 1 tablespoon butter in pan, add remaining minced shallot and scrape browned bits, cooking for a minute or two, deglaze, sauté pan with reserved brandy from apricots.
- Whisk in another 2 tablespoons of butter just until incorporated. Season to taste with salt and a dash of white pepper.
- our sauce over chicken breasts.
- Cover with foil and bake for an additional 15-20 minutes or until done, depending on thickness.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Chicken Braemar Recipe (Chicken Breast Stuffed with Black Pudding)
British, Scottish
5.0
(18 reviews)
