Apricot And Cashew Stuffed Chicken Breast Recipes

Steps:

• Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
• Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
• Set aside in refrigerator while preparing the stuffing.
• Preheat oven to 375°F.
• Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
• Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
• Add sauté to cubes of bread in a bowl off of the heat, mixing together.
• Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
• Add one lightly scrambled egg to the mixture.
• Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken. The moisture of the stuffing will help to keep in it place.
• You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
• Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in).
• Add the breasts skin side down until the skin is turning golden.
• While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
• Turn breasts in pan over and sear for five minutes.
• Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
• Place in the oven until done, about fifteen more minutes. Using a meat thermometer, the chicken should be at about 175 - 180°F.
• If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.

Steps:

• Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
• Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
• Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
• Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

Steps:

• Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
• Cut a deep pocket towards the tip through the side of each piece of chicken breast, being careful not to cut all the way through.
• Refrigerate until needed.
• In a pan sauté the onions and half the cashews in 2 tablespoons of the butter.
• When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.
• Fill the chicken pieces, roll and close with toothpicks.
• Season well.
• Wipe out the pan; add oil and brown the chicken breasts on both sides. Do this in two batches if need be.
• Transfer to an oven dish and add the remaining 2 tablespoons butter and cashews.
• Bake for 15 minutes until chicken is lightly browned, basting with the pan juices.
• Serve with vegetables or salad.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots; spread over the center of each chicken breast. Roll up and secure with toothpicks., In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm., In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half., Return chicken to the pan; cook, covered until a thermometer inserted in chicken reads 165°, 6-7 minutes. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley.

Steps:

• In a large bowl, combine the first seven ingredients.
• Add chicken and toss to coat.
• Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
• Add green pepper and cashews.
• Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once.
• Let stand for 3 minutes.
• Serve with rice.
• Editor's Note: This recipe was tested in a 1,100-watt microwave.

Steps:

• Heat oven to 350°F. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan.
• In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken.
• Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a thermometer reads 170°. Remove and keep warm. , Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. , Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired.