Chicken with Brie, Apricot Preserves & Almonds
A simple, yet elegant entrée. Sautéed chicken breast cutlets are topped with Brie cheese, apricot preserves and sliced almonds, and baked just until the cheese is bubbly.
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
8 ounces Brie cheese, quartered
8 tablespoons apricot preserves
1/2 cup sliced almonds
Parsley sprigs for garnish (optional)
- Place chicken between 2 pieces plastic wrap and gently pound to 1/4-inch thickness. Season with salt and pepper.
- In large skillet, place olive oil over medium heat. Add chicken and cook about 3 minutes on each side or until brown and fork can be inserted with ease.
- Arrange chicken in single layer in baking dish. Top each piece with a quarter of Brie cheese and 2 tablespoons apricot preserves. Sprinkle with almonds and place in 400°F (205°C) oven until cheese is bubbly, about 7 minutes.
- Garnish with parsley sprigs, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.