Apricot Almond Stuffed chicken Breasts with Honey Orange Glaze

My 11 year old daughter calls this her new favorite meal. The 9 year old boy is just crazy for those oven baked crispy potato wedges, so everyone was happy and definitely not hungry after this meal.

The recipe for the potato wedges can be found here:

4 boneless chicken breasts, with or without skin, butterfly cut.

1 clove chopped garlic
¼ cup butter
Until the garlic is softened but not browned.

Add
1 cup chicken stock

and boil to reduce the volume by half.

Meanwhile toss together:

4 cups good very coarse bread crumbs.
¾ cup chopped apricots
¼ cup toasted chopped almonds
4 sprigs fresh thyme, removed from stems
Salt and pepper to season

Add the reduced butter and chicken stock mixture and combine well. Cool slightly before using the stuffing to fill butterflied chicken breasts.

Place in a lightly oiled baking dish and bake for ½ hour at 375 degrees F. At this point begin to brush the chicken breasts with the Honey Orange Glaze about every 5 minutes. You may want to finish them under the broiler to brown for a minute before serving.

Honey Orange Glaze
Boil together until the volume is reduced by half:

1/3 cup honey
1/3 cup orange juice