Chicken Stuffed with Apricots, Walnuts and Rosemary

Chicken Stuffed with Apricots, Walnuts and Rosemary

Ingredients

  • 4 chicken breasts slit to fill with stuffing Apricot-Walnut Stuffing
  • ½ cup chopped walnuts
  • ½ cup dried apricots
  • 1 teaspoon fresh rosemary, chopped
  • ¼ cup brandy
  • ¼ cup hot water
  • 2 shallots, minced (divided)
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • Kosher salt and white pepper

Directions

  1. Melt 1 tablespoon butter in a medium saute pan over a medium heat and sauté 1 minced shallot about 2 minutes, just to soften.
  2. Meanwhile in a bowl soak apricots in brandy and hot water until softened, about 10 minutes. Drain, reserving liquid.
  3. In a food processor, add walnuts, rosemary, shallot and apricots, pulsing until coarsely chopped.
  4. Spread about ¼ cup of filling in breasts, hold together with a toothpick or skewer.
  5. Preheat oven to 350 degrees F.
  6. Saute chicken rolls in a large pan with 1 tablespoon butter and olive oil over medium heat, about 2 minutes per side until golden brown on all sides. Transfer breasts to a baking dish.
  7. Heat 1 tablespoon butter in pan, add remaining minced shallot and scrape browned bits, cooking for a minute or two, deglaze, sauté pan with reserved brandy from apricots.
  8. Whisk in another 2 tablespoons of butter just until incorporated. Season to taste with salt and a dash of white pepper.
  9. our sauce over chicken breasts.
  10. Cover with foil and bake for an additional 15-20 minutes or until done, depending on thickness.