Stuffed Chicken Breast with apricots, walnuts and rosemary
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Servings
4
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Course
Main Course
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Cuisine
British
Stuffed Chicken Breast with apricots, walnuts and rosemary
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Chicken breasts stuffed with apricots, walnuts and rosemary
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Ingredients
- 4 chicken breast 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, pounded thin
- apricot
- walnut
- stuffing mix
- 1/2 cup walnuts chopped
- 1/2 cup dried apricot
- 1 teaspoon rosemary chopped, fresh
- 1/4 cup brandy
- 1/4 cup water hot
- 2 shallot minced (divided
- 4 tablespoons butter divided, unsalted
- 1 tablespoon olive oil
- salt kosher salt
- white pepper kosher salt
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.
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