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Stuffed Chicken Breast with apricots, walnuts and rosemary

Chicken breasts stuffed with apricots, walnuts and rosemary
Course: Entree
Cuisine: British
Servings: 4
Author: Cynthia


  • 4 chicken breasts pounded thin about 1/4" to 1/2" thick. They should be uniform in thickness so that they will cook evenly. Season both sides with salt. Click here to see how to make a "paillard" or flattened chicken breast.
  • Apricot-Walnut Stuffing
  • 1/2 cup chopped walnuts
  • 1/2 cup dried apricots
  • 1 teaspoon fresh rosemary chopped
  • 1/4 cup brandy
  • 1/4 cup hot water
  • 2 shallots minced (divided)
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • Kosher salt and white pepper


  • Melt 1 tablespoon butter in a medium saute pan over a medium heat and sauté 1 minced shallot about 2 minutes, just to soften.
  • Meanwhile in a bowl soak apricots in brandy and hot water until softened, about 10 minutes. Drain, reserving liquid.
  • In a food processor, add walnuts, rosemary, shallot and apricots, pulsing until coarsely chopped.
  • Spread about 1/4 cup of filling on breasts, leaving 1/4" space at edges. Roll breasts narrow side first and hold together with a toothpick or skewer.
  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • Whisk in another 2 tablespoons of butter just until incorporated. Season to taste with salt and a dash of white pepper.
  • our sauce over chicken breasts.
  • Cover with foil and bake for an additional 15-20 minutes or until done, depending on thickness.