Apricot Pecan Stuffed Chicken Breasts. This recipe can go from a casual Sunday dinner to an evening meal when entertaining with ease. Easy to prep beforehand and pop into the oven later.
Apricot Pecan Stuffed Chicken Breasts.
I’ve used this versatile recipe both as a simple family supper and when entertaining dinner guests. I even used it once when I catered a small wedding for a friend.
It is a hit whenever and wherever I make it. I love apricots but if you are not as fond of them, try substituting raisins, dried cranberries or even chopped dried figs.
Apricot Apple Relish
Pictured with Apricot Apple Relish and Roasted Sweet Potatoes
Deboned chicken breasts for Oven Fried Chicken Nuggets.
NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
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Apricot Pecan Stuffed Chicken Breasts
Apricot Pecan Stuffed Chicken Breasts. This recipe can go from a casual Sunday dinner to an evening meal when entertaining with ease. Easy to prep beforehand and pop into the oven later.
Ingredients
- 1.5 lb boneless skinless chicken breasts (4 large breasts)
For the stuffing
- 2 Tbsp extra virgin olive oil
- 1 clove chopped garlic
- 3 cups crusty French or Italian bread, toasted and cut in small cubes
- 1 tbsp dry basil
- 1 tsp nutmeg
- ¼ tsp ground black pepper
- Salt to season
- ½ cup toasted roughly chopped pecans, toasted
- 1/3 cup chopped dried apricots
- 2 tbsp melted butter
- 1/3 cup chicken stock
For the breading
- ½ cup cornflake crumbs
- ½ cup cracker crumbs
- ¼ tsp black pepper
- ¼ tsp salt
- ½ tsp dry basil
Instructions
- Prepare the chicken breasts by butterfly cutting the breasts.
- Remove the fillet from the breast if it is still attached. Lay the breast flat on a cutting board. Using a sharp knife, starting at the thinnest side, cut the breast in half horizontally stopping just short of cutting all the way through.
- Fold the breast open, doubling the surface area. At this point, if necessary, you can lay the breast out flat and cover it with plastic wrap and very gently pound it out to an even thickness using the flat side of a mallet.
- To prepare the stuffing.
- Sauté garlic in olive oil and add to remaining ingredients. Toss together well.
- Press a handful of the stuffing into an egg shaped ball and place it in the center of each butterflied chicken breast.
- Fold the edges toward the center to completely cover the stuffing.
- If you have the fillets that were removed from the breasts, you can use them by placing them just under the seam where the breast meat meets on the bottom.
- Mix together all of the ingredients for the herbed breadingDip each stuffed breast into an egg wash of 1 egg mixed with 2 tbsp milk, then dip into the breading mix.
- Brush 2 tbsp olive oil over the bottom of a large baking dish.
- Place the breaded chicken breasts, seam side down into the prepared baking dish and bake in a preheated 375 degree F oven.
- Bake for 40-45 minutes. Allow to stand for 10 minutes before serving.
Nutrition Information
Yield
4Serving Size
1 chickeAmount Per Serving Calories 679Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 160mgSodium 786mgCarbohydrates 39gFiber 4gSugar 9gProtein 59g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.