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1
Preheat the oven to 400 degrees F.
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2
In a medium-size saute pan, heat the olive oil over medium-high heat.
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3
Add the onions and cook for 5 minutes.
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4
Turn the heat down to medium and add the garlic.
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5
Cook for 5 minutes, stirring frequently.
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6
Don't let the onions and garlic brown.
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7
Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes.
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8
Add the apricots and cook until heated through, 5 minutes.
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9
Remove the pan from the heat and let cool for 10 minutes.
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10
Thoroughly mix in the goat cheese and set aside.
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11
(This can be made up to 24 hours in advance and refrigerated.
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12
Bring to room temperature before stuffing the chicken breasts.)
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13
Place each chicken breast between 2 pieces of plastic wrap.
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14
With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick.
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15
(They will not roll easily if they are too thick.)
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16
Season with salt and pepper.
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17
Spread about 1/4 cup of the stuffing down the center of each chicken breast.
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18
Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side.
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19
Tie the ends with string to secure them.
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20
Place the egg in a shallow bowl and the panko crumbs in another shallow bowl.
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21
Dip the chicken in the egg, and then roll in the panko crumbs until completely coated.
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22
In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat.
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23
Place the chicken in the pan and brown on all sides, about 8 minutes.
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24
Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
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25
After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil.
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26
Next, place the pan over high heat and deglaze it with the wine.
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27
Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock.
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28
Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste.
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29
Remove from the heat and swirl in the remaining 1 tablespoon butter.
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30
Cut each breast in half crosswise and place one half on its side on the plate.
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31
Lean the second half against the first, facing down.
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32
Alternatively, slice breast into even slices.
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33
Drizzle with the sauce, garnish with sage leaves, and serve immediately.
