Almond Crusted Chicken Breasts Stuffed With Dried Apricots And Cherries Recipes

Steps:

• 1. Preheat oven to 375ºF (190ºC). 2. With knife held horizontally and starting at the thinner side, cut each chicken breast in half, but not all the way through; open like a book. 3. Arrange brie slices over chicken, leaving a ½-inch (1-cm) border uncovered. Sprinkle with apricots, ¼ cup (50 mL) of the almonds, rosemary, salt and pepper; close breast, pressing around edges to seal. 4. In a shallow dish, combine bread crumbs and remaining almonds. Dip the chicken breasts in the egg; then dredge in crumb mixture, pressing gently to coat completely. 5. In a large ovenproof skillet, melt butter and oil over medium-high heat. Cook the chicken until golden, about 3 minutes on each side. Transfer to oven; bake until cooked through, about 15 to 20 minutes.

Steps:

• Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes. , In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.

Steps:

• In small bowl combine cherries, apricots, port and water.
• Cover and set aside 6 hours or overnight.
• Drain liquid into small saucepan.
• Salt and pepper both sides of chicken breasts.
• Spoon about 2 tablespoons fruit onto center of each chicken piece.
• Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
• Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
• Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
• Place on plate in single layer; cover and refrigerate 30 minutes.
• Heat oven to 375 degrees.
• In 12-inch skillet heat butter and oil over medium heat.
• Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
• Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
• Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
• At the same time, in another saucepan, reduce the cream by half.
• Strain the port mixture into the reduced cream.
• Season with salt and pepper.
• Ladle hot sauce onto eight serving plates, dividing equally.
• Remove skewers and place chicken on sauce.
• Garnish with mint sprigs, if desired.

Steps:

• Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
• Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
• In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
• Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Steps:

• Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish., In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm. , Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce.