Crusted Chicken Stuffed with Apricot, Brie and Almonds

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   Preheat oven to 375 degrees F. 2.

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   With a knife held horizontally and starting at the thinner side, cut each chicken breast in half, like an open book, ensuring that you do not cut all the way through.

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   Arrange brie slices over one open side of the chicken, leaving a border uncovered at the edge of the chicken.

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   Sprinkle apricots over the brie on each portion then follow with the almonds, rosemary and salt and pepper.

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   Close the breast; the easiest way to ensure everything stays in the breast is to tie with butchers twine.

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   I find that using toothpicks is a bit dangerous as I tend to lose track of them.

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   4.

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    Set up an assembly line, beginning with a dish with the egg in it followed by a shallow dish with the bread crumbs, then a pan on the oven in which you will put the butter and oil over medium-high heat.

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    Take each breast and dip it in the egg mixture, then the bread crumb mixture, ensuring an even coat, and then place in the pan.

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    Complete this for all breasts and slightly brown on both sides.

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    Then remove breasts from the pan and place in a 9x13 greased pyrex dish and bake for 25 minutes, till cooked through.

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    This is fantastic served with veggies and rice of your choice.

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    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.