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La Belle Cuisine - More Poultry Recipes

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Cheese-Stuffed Chicken with Apricot Sauce

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

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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.
 

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Tomatoes, Feta, Olives and Pine Nuts
 

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