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Apricot and Cream Cheese Stuffed Chicken Breasts with Steamed Broccoli
by Jes Mostek
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In addition to the recipe, you will also need the following for this meal:
  1 lb.  broccoli

Apricot and Cream Cheese Stuffed Chicken Breasts
by Jes Mostek
serves: 5
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  Moist Chicken Breasts are stuffed with Apricots, Cream Cheese and Feta Cheese and coated in a crunchy BBQ Potato Chip and Sliced Almond topping.
  2 1/2 lbs.   boneless, skinless chicken breasts
  3 c.   potato chips, BBQ flavor
  2   eggs
  4 oz.   cream cheese
  4 oz.   feta cheese
  1/3 c.   apricot preseves/jam
    freshly cracked black pepper
  1/2 c.   sliced almonds
  Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil and coat with non-stick cooking spray.

Cut a slit lenth-wise, about half-way into the meat to create a pocket in the chicken for the cream cheese and apricot stuffing.

Using a spoon or hand whisk, conbine cream cheese, feta cheese, and apricot jam. Stuff the chicken breasts with equal portions of the cream cheese mixture.

Place the potato chips in a plastic zipper bag, and crush with a rolling pin. Beat eggs in a bowl.

Coat stuffed chicken breasts in beaten eggs and coat with potato chips. Place coated chicken breasts on prepared cookie sheets. Top with sliced almonds.

Bake at 350 for 30 minutes, until meat is cooked through, almonds are golden brown and fragrant, and the cheese is melted but still contained in the chicken.
  • Main Dishes
  • Poultry
  • Quick & Easy
  • Smart Budget Foods
  • Wheat Gluten Free

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