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Apricot and Cream Cheese Stuffed Chicken Breasts with Steamed Broccoli by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipe, you will also need the following for this meal:

1 lb.

broccoli

Recipe:

Apricot and Cream Cheese Stuffed Chicken Breasts by Jes Mostek serves: 5	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Moist Chicken Breasts are stuffed with Apricots, Cream Cheese and Feta Cheese and coated in a crunchy BBQ Potato Chip and Sliced Almond topping.

Ingredients:

2 1/2 lbs.

boneless, skinless chicken breasts

3 c.

potato chips, BBQ flavor

eggs

4 oz.

cream cheese

4 oz.

feta cheese

1/3 c.

apricot preseves/jam

freshly cracked black pepper

1/2 c.

sliced almonds

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil and coat with non-stick cooking spray.

Cut a slit lenth-wise, about half-way into the meat to create a pocket in the chicken for the cream cheese and apricot stuffing.

Using a spoon or hand whisk, conbine cream cheese, feta cheese, and apricot jam. Stuff the chicken breasts with equal portions of the cream cheese mixture.

Place the potato chips in a plastic zipper bag, and crush with a rolling pin. Beat eggs in a bowl.

Coat stuffed chicken breasts in beaten eggs and coat with potato chips. Place coated chicken breasts on prepared cookie sheets. Top with sliced almonds.

Bake at 350 for 30 minutes, until meat is cooked through, almonds are golden brown and fragrant, and the cheese is melted but still contained in the chicken.

Categories:

Main Dishes
Poultry
Quick & Easy
Smart Budget Foods
Wheat Gluten Free