Les Abricots
Les Abricots
Art Print

Buy at AllPosters.com






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Cheese-Stuffed Chicken with
Apricot Sauce



Stonewall Kitchen, LLC
Shop Barefoot Contessa Pantry

"Poultry is for the cook what canvas is for the painter."
~ Anthelme Brillat-Savarin

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Find books fast
Fast and Free
Delivery on orders
of $25 or more

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Giclee Print

Buy at AllPosters.com


La Belle Cuisine


Gigi’s Cheese-Stuffed Chicken
with Apricot Sauce

3 whole chicken breasts
6 dried apricots, chopped fine
1/2 cup white wine
1 cup ricotta cheese
1 cup (4 ounces) shredded Gruyère,
Jarlsberg, Havarti or Swiss cheese
1 beaten egg
1/4 cup finely chopped walnuts
1 tablespoon snipped parsley
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 tablespoons butter, melted
1/3 cup chicken broth
1/3 cup apricot nectar
2 teaspoons cornstarch

Rinse chicken breasts and pat them dry with paper towels. Bone the breasts without removing the skin (or have your butcher do this for you). Halve the breasts carefully.
For the filling, place the apricots and wine in a small nonreactive saucepan
and cook over medium-high heat, stirring, until the liquid is almost evapor-ated. Set aside.
In a bowl, combine the ricotta, shredded cheese, egg, walnuts, reserved apricots, parsley, nutmeg, pepper, and salt to taste.
Heat the oven to 350 degrees F. Separate the skin from the flesh of each
breast, leaving one side attached. Spoon the stuffing between skin and flesh
of each breast. Tuck the skin edges under and secure with wooden picks. Place the breasts, skin side up, in a shallow baking dish and brush them
with melted butter. Bake the chicken, uncovered, 40 to 45 minutes.
For the sauce, in a small saucepan combine the broth, apricot nectar and
cornstarch. Cook and stir until sauce is thickened and bubbly. Continue cooking for 2 more minutes.
Place the chicken breasts on a serving platter. Spoon the apricot sauce
over the chicken and serve.  Makes 6 servings.

Featured Archive Recipes:
Basil-Stuffed Chicken Breasts
Chicken Breasts Stuffed with Sun-dried
Tomatoes, Feta, Olives and Pine Nuts

Garlic Cheese Chicken

Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 09, 2010.