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1
Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
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2
Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat.
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3
This is where the stuffing will go.
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4
Set aside in refrigerator while preparing the stuffing.
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5
Preheat oven to 375F.
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6
Saute diced vegetables for stuffing in enough vegetable oil to coat the pan.
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7
Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
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8
Add saute to cubes of bread in a bowl off of the heat, mixing together.
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9
Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
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10
Add one lightly scrambled egg to the mixture.
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11
Take out your chicken a prepare to stuff!
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12
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.
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13
The moisture of the stuffing will help to keep in it place.
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14
You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
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15
Heat a large saute pan to medium high, with enough oil to coat the pan(I use the same pan I saute the vegetables in).
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16
Add the breasts skin side down until the skin is turning golden.
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17
While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
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18
Turn breasts in pan over and sear for five minutes.
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19
Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
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20
Place in the oven until done, about fifteen more minutes.
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21
Using a meat thermometer, the chicken should be at about 175 - 180F.
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22
If serving several courses, these breasts can be served in halves.
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23
It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.
