Preheat oven to 375 F. Grease a baking dish well & set aside. Between two pieces of plastic wrap, place chicken breast, smooth side down; gently flatten to 1/4-inch thickness. Place 2 breasts in baking dish.
In a food processor, place walnuts, basil & garlic, slowly adding the olive oil, pulsing until mixture becomes paste like. Add brie, cream cheese & egg; pulse to blend. Season with salt & pepper.
Divide mixture between the 2 chicken breasts in baking dish; top with 2 remaining flattened breasts. Spread apricot preserves over each breast. Dot with ‘Fig Balsamic’ olive oil dressing. Lightly spread to cover apricot preserves. Sprinkle each breast with crushed red peppers.
Bake, uncovered for about 40 minutes or until chicken & pate filling are cooked. Remove from oven, slice each breast in half to make 4 servings.