Brie Cheese Stuffed Chicken with Balsamic Turkish Apricots and Roasted Potatoes
This recipe has chicken breasts that are stuffed with a yummy brie cheese mixture. Topped with turkish apricots and walnuts cooked in balsamic vinegar and rosemary. All roasted in the same pan as herbed potatoes. A comforting and warm dinner, perfect for the season changing.
prep time: 10 minutes
cook time: 40 minutes
servings: 2
Ingredients:
STUFFED CHICKEN
2 large chicken breasts
2 cloves garlic
1 oz cream cheese
4 oz brie cheese cubed
3 tbsp olive oil
2 tsp lemon juice
ROASTED POTATOES
24 oz. small potato medley halved
1/2 tsp salt
1 tsp freshly chopped rosemary
1 tsp ground black pepper
2 tbsp olive oil
zest from 1 lemon
APRICOT TOPPING
1/2 cup chopped dried turkish apricots (you can use normal apricots too)
1/4 cup roughly chopped unsalted walnuts
2 tbsp lemon juice
1/4 cup water
2 tsp balsamic vinegar
1 tbsp brown sugar
dash of salt
Directions:
Start by preheating the oven to 400 degrees. Zest and juice one lemon. Cut your potatoes, and toss them with the olive oil, salt, pepper, rosemary, and lemon zest. Put them in a single layer in deep sided baking dish and cook for about 10 minutes.
While the potatoes are cooking, it’s time to make the cheese mixture. Cut the cloves of garlic in a large pieces and put inside a food processor or blender. Next, add in the cream cheese, brie cheese, and lemon juice. Drizzle olive oil while blending the mixture until it is smooth.
Take your chicken breasts and create a pocket in the center. Be careful not to slice all the way to the back, and make sure the sides are still in tact. This is what you will place the cheese in, so you want it to be quite large.
Next, take a butter knife and fill the pocket with the cheese. Drizzle the top of the chicken breast with olive oil and season with salt and pepper. I took any leftover cheese mixture and spread it on the top of the chicken breast as well.
Move the potatoes to the side in your baking dish and place your chicken in to cook as well. Set your timer for 30 minutes.
In a small sauce pan, place your apricots, water, balsamic vinegar, brown sugar, lemon juice and salt. Let boil slightly until the apricots have soaked most of the water, but not all of it. Add in your walnuts and rosemary. If needed, add in more water so the apricots are juicy. You want to stir pretty constantly, as sugar burns quickly.
Take the apricot mixture and spoon it over the chicken breasts. Cook until the chicken is cooked thoroughly and the potatoes are tender. About 10 more minutes. If this does not happen at the same time, you can remove the potatoes once they are done, or the chicken if it finishes quickest.
Plate it. I like taking the cheese mixture that has spilled out and spooning it over the potatoes. You can garnish with some fresh rosemary if you want. Enjoy!