APROCOT STUFFED CHICKEN BREASTS
24 large dried apricot halves
SAUCE:
1 (16 oz) can of apricot halves, drained (reserve 1/4 cup of the syrup)
2 tbsp sugar
2 tbsp brown sugar
1/8 tsp almond extract
CHICKEN:
6 chicken breasts, boned but not split
6 tbsp sugar
6 tbsp brown sugar
1 stick butter (1/4 lb), melted
Preheat oven to 300 degrees.
Soak dried apricots in water for 2 hours; dry with paper towels and set aside.
In a blender, make the sauce by pureeing the drained canned apricot halves with 1/4 cup of the syrup, both of the sugars and the almond extract.
On the inside of each breast; sprinkle 1 tbsp each of the sugars and 1 tbsp of the apricot puree. Fold the other half of the breast over the filling and secure with skewers or round wooden toothpicks. Salt to taste. Place in a baking dish and drizzle with melted butter and remaining sauce.
Bake uncovered for 1 hour and 15 minutes.
Servings: 6
24 large dried apricot halves
SAUCE:
1 (16 oz) can of apricot halves, drained (reserve 1/4 cup of the syrup)
2 tbsp sugar
2 tbsp brown sugar
1/8 tsp almond extract
CHICKEN:
6 chicken breasts, boned but not split
6 tbsp sugar
6 tbsp brown sugar
1 stick butter (1/4 lb), melted
Preheat oven to 300 degrees.
Soak dried apricots in water for 2 hours; dry with paper towels and set aside.
In a blender, make the sauce by pureeing the drained canned apricot halves with 1/4 cup of the syrup, both of the sugars and the almond extract.
On the inside of each breast; sprinkle 1 tbsp each of the sugars and 1 tbsp of the apricot puree. Fold the other half of the breast over the filling and secure with skewers or round wooden toothpicks. Salt to taste. Place in a baking dish and drizzle with melted butter and remaining sauce.
Bake uncovered for 1 hour and 15 minutes.
Servings: 6
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