i made this chicken a while ago using the same ingredients but a different method. the first time i made this, i layered the layered the chicken breast with apricot preserves, brie, and almonds. it was good. the flavor was amazing. but the brie melted all over the place.
this time i wised up. i stuffed the chicken with the brie, brushed it with the apricot and rolled it in chopped almonds. and dang, it was good. and i mean good.
this dish is going into the regular rotation. that is if i actually had a regular rotation. being a food blogger will do that to you. i feel like i am always trying something new. but seriously, i will be making this again.
p.s. i served this with roasted garlic broccoli. it was an excellent pairing.
Almond Brie Chicken
4 boneless, skinless chicken breasts, pounded thin
1 cup sliced almonds, finely ground
2 tbs apricot preserves
1 tsp dijon mustard
4 slices brie cheese
2 tbs olive oil
preheat oven to 350 degrees F.
in a small bowl, combine apricot and dijon. set aside. roll thin chicken around slice of brie cheese. secure with toothpicks. brush outside of chicken with apricot dijon mixture. roll chicken in ground almonds. repeat with all 4 chicken breasts.
heat oil in large skillet over medium heat. sear chicken on all sides and transfer to a foil lined baking pan. remove toothpicks and bake for 20 minutes until chicken has cooked through.