Ingredient: walnuts, lightly toasted

Today, December 21st, ‘our’ precious little Amigo is having his 14th birthday. Technically he belongs to my sister Loretta, who adopted him when he was only two months old. If you are a dog lover and have ever been in the presence of a Dachshund, you will understand how easily they can ‘velcro’ themselves onto your heart. Brion and I are accepted by him as if we were his aunt and uncle, so I guess you could call us part of his ‘pack’.

The antics of a Dachshund are priceless. During visits to our house he could come up with all kinds of games. One such game was to put his ball in a chosen spot then sit, out of sight, patiently waiting and watching to see how long it would take you to find it.

To be loved by a Dachshund is truly a privilege of a lifetime never to be taken lightly.

For today’s blog recipe, I thought it would be nice to have roasted chicken breast with a savory-sweet stuffing of apricot and brie, accompanied with small roasted potatoes.

                                       HAPPY BIRTHDAY TO AMIGO!

Print Recipe

Apricot & Brie Stuffed Chicken Breasts

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Potatoes

• 680 grams (1 1/2 lbs) small red potatoes, halved
• 3-4 Tbsp olive oil
• 1 tsp seasoned salt
• 1/2 tsp pepper
• 2 cloves garlic, minced
• 1 lemon, zest only

Chicken Breast/Stuffing

• 1/2 cup walnuts, lightly toasted
• 1 cup (14 gm) fresh basil PLUS some for garnish
• 1 clove garlic, minced
• 2 Tbsp olive oil, divided
• 170 grams brie, cubed
• 56 grams cream cheese,
• 1 egg
• 1/2 tsp EACH salt & pepper
• 1/4 tsp crushed red pepper
• 4 chicken breasts, boneless, skinless
• 3/4 cup apricot preserves
• 1 Tbsp balsamic vinegar

Course Main Dish Cuisine American Servings MetricUS Imperial Ingredients Potatoes 680 grams (1 1/2 lbs) small red potatoes, halved 3-4 Tbsp olive oil 1 tsp seasoned salt 1/2 tsp pepper 2 cloves garlic, minced 1 lemon, zest only Chicken Breast/Stuffing 1/2 cup walnuts, lightly toasted 1 cup (14 gm) fresh basil PLUS some for garnish 1 clove garlic, minced 2 Tbsp olive oil, divided 170 grams brie, cubed 56 grams cream cheese, 1 egg 1/2 tsp EACH salt & pepper 1/4 tsp crushed red pepper 4 chicken breasts, boneless, skinless 3/4 cup apricot preserves 1 Tbsp balsamic vinegar

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Potatoes

1. Preheat oven to 400 F. In a plastic bag, combine potatoes, olive oil, seasoned salt, pepper, garlic & lemon zest; toss well. Place on a foil lined large baking sheet & roast for 10 minutes.

   

Chicken Breast/Stuffing

1. Place walnuts, 1 cup fresh basil & garlic in food processor; slowly add 1 Tbsp olive oil until mixture becomes paste-like. Next add brie, cream cheese & egg to the food processor & pulse until mixed well. Season with salt, pepper & pepper flakes.
2. Place chicken breasts between 2 sheets of plastic wrap & carefully flatten with a meat mallet. Divide stuffing between the 4 breasts. Roll up or fold over, enclosing filling well. In a small bowl, combine apricot preserves, balsamic vinegar & remaining Tbsp olive oil.
3. Remove potatoes from oven & slide them around a bit to make room for the chicken. Place the chicken on the pan; brush apricot mixture all over breasts. Place the pan back in the oven & roast for 30-40 minutes or until the chicken is cooked through & potatoes are golden. Garnish with fresh basil if preferred.