Apricot Chicken with Brie Cheese and Turkey Bacon
Introducing a delightful twist on classic poultry dishes: Apricot Chicken with Brie Cheese and Turkey Bacon.
This recipe harmoniously combines the succulent flavours of tender chicken with the rich, creamy essence of Brie cheese and the savoury, smoky touch of turkey bacon. The sweetness of apricot preserves creates a luscious glaze that perfectly balances the savoury elements, while the Brie cheese adds a layer of indulgent creaminess. This dish is an elegant yet approachable option for both weeknight dinners and special occasions, offering a sophisticated flavor profile that is sure to impress. Treat yourself and your loved ones to a meal that's as delicious as it is unique!
Ingredients:
5 to 6 chicken breasts
3 tablespoons olive oil
12 to 14 ounces Brie cheese, sliced into 5 or 6 slices
10 ounces apricot spread
¾ cup cooked and chopped turkey bacon, divided
½ cup balsamic vinegar, reduced
Instructions:
Preheat oven to 350°F (175°C).
Spray baking sheet with vegetable spray and set aside.
Using a knife, cut a pocket into the side of each chicken breast.
Salt and pepper the chicken on the inside and outside.
Heat a large skillet to medium-high heat, add olive oil, and heat.
Place chicken in the hot pan and brown each side for 2 minutes.
Remove chicken from the skillet and place in a baking dish.
Using tongs, carefully stuff chicken with the sliced Brie cheese.
Layer cheese with ½ cup crumbled turkey bacon, saving ¼ cup for the top of the chicken.
Spoon apricot spread over the top of the chicken.
Top with remaining turkey bacon and bake for 35 to 40 minutes, or until chicken is done.
Drizzle chicken with reduced balsamic and serve.
To make reduced balsamic:
Place balsamic vinegar in a glass bowl.
Microwave vinegar for 1 minute and stir. Repeat until balsamic begins to boil.
Continue cooking in 30-second increments, stirring each time.
Repeat until vinegar has thickened.
Prep Time: 15min | Cooking Time: 45min | Total Time: 1hr | Kcal: 420 Kcal | Servings: 6 servings
Source: Cuisine Corner
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