Roasted Chicken Breast Stuffed with Heirloom Blenheim Dried Apricots & Provolone Cheese
The combination of sweet-tart heirloom Blenheim dried apricots and the salty cheese make this chicken dinner sing! We love to use Fontina or Provolone, but any of your favorite melters will work.
If you make this dish in the spring time, it is absolutely delicious when plated with grilled or blanched asparagus drizzled with an in-season olive oil. The olive oils pressed from olives grown in the Northern Hemisphere (think Italy, Spain, California, Greece) are what is freshest and best during our springtime.
Our Wild Rosemary infused olive oil is a favorite for adding an easy layer of flavor to a dish without needing to add an extra ingredient. If you have a bottle of our Wild Rosemary infused olive oil and need some other serving suggestions, check out our Wild Rosemary infused olive oil recipe round up for dishes including Pan-Seared Rosemary Pork Chops with a Savory Apple Chutney.
We love to eat heirloom Blenheim dried apricots in this dish and also as a snack, but have also used them in a few other recipes, including Heirloom Blenheim Apricot & Medjool Date Energy Bites with Cashews and Chia Seeds. Check out our heirloom Blenheim dried apricot recipe round up for that recipe and more.
Roasted Chicken Breast Stuffed with Heirloom Blenheim Dried Apricots & Provolone Cheese
Ingredients
Ingredients:
- 4 chicken breast halves
- Salt and pepper to taste
- 4 slices of provolone or Fontina
- 6 to 8 dried heirloom Blenheim apricots
- 3/4 cup all-purpose flour
- 3 Tbsp Sigona’s wild rosemary olive oil see note
- 1 cup dry white wine or chicken broth
- Juice of 1 lemon
- 3 Tbsp butter
Instructions
- Preheat the oven to 350°F. Slice the chicken breast horizontally, as if to butterfly each piece, but not cutting all the way through. Lay each flat on a work surface. Cover with a piece of plastic wrap and use a meat mallet to pound the breasts 1/2 inch thick.
- Season the chicken with salt and pepper, to taste. Place a slice of cheese on each breast, then top with 3 or 4 apricot halves. Close up the chicken pieces and cover again with a sheet of plastic. Lightly pound the edges together on each piece as to seal together.
- Spread out the flour on a plate. One at a time, place the chicken on top of the flour and gently pat; flip once to coat the other side.
- Heat the olive oil over high heat in a nonstick skillet. Add the chicken breasts and cook, turning once, until golden, about 2 to 3 minutes a side. Transfer to a rimmed baking sheet, leaving cooking juices in the skillet.
- To the same skillet, add the wine and lemon juice; cook, scraping up any bits, over medium-high heat for 2 minutes. Add the butter and stir until melted.
- Pour the sauce over the chicken, cover with foil and bake for 10 minutes; uncover and bake another 10 minutes or until cooked through.
- Serve immediately and any remaining pan juices drizzled over the top.
