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1
Pound the chicken breasts until thin and even. Sprinkle a little salt and pepper on both sides.
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2
Place 1/2 and ounce of the blue cheese in the center of each chicken breast and top with 1 T. of the apricot preserves.
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3
Cut 6 of the dried apricots in half and place 3 slices in the middle of each chicken breast.
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4
Roll the breasts closed and secure with toothpicks or butchers twine. (I used butchers twine, it's a lot easier.
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5
Mix the bread crumbs, flour, oregano, rosemary and thyme together in a bowl, then moisten each chicken breast with a little water and roll in the bread crumb mixture. There's no need to completely coat the chicken breast, just a light dusting will do, unless you desire a heavier crust.
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6
Place chicken breasts in a baking dish and drizzle a small amount of honey on top of each breast. Bake in a 350 degree oven for 45-60 minutes.
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7
After you take the chicken breast out of the oven, allow it to sit for 10 minutes or so for the blue cheese and apricot mixture to firm up a little.
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8
Meanwhile, chop the remaining dried apricots into small pieces and place in a small saute pan with the chicken stock and bring to a boil. Once it boils, add the butter and then allow the mixture to reduce to half. When serving the chicken breasts, pour a little of the mixture on top of each.
