Recipe: Dried Apricot, Ham, and Leek Stuffed Chicken Breasts

Judy/AZ (4:43:35 pm) : This is what I am serving for an entree tomorrow evening.

Dried Apricot, Ham, and Leek Stuffed Chicken Breasts
from Marlene Sorosky's Entertaining on the Run

8 large boneless, skinless chicken breasts

Marinade
1 1/2 cups orange juice
1 cup chicken broth
1/2 cup dry white wine
1/4 cup soy sauce
2 Tbs Dijon Mustard
1 Tbs Honey

Stuffing
1/3 cup dried Apricots
2 Tbs golden raisins
3 medium leeks, cleaned and sliced thin
4 oz. Canadian bacon cut into 1 inch pieces
2 Tbs olive oil
1/3 cup bread crumbs

Crust
3/4 cup chopped & toasted pistachios,
hazelnut, or almonds
1 1/4 cup bread crumbs
salt and pepper

Sauce
1/4 cup heavy cream
4 tsp. cornstarch

Garnish
Apricot roses
Garden leaves or parsley

CHICKEN: Cut all fat from chicken. Cut a
pocket horizontally into each breast.

MARINADE: Whisk all marinade ingredients
together and pour 1 1/4 cups over chicken,
turning to coat. Chill for 4-12 hours
turning occasionally. Chill remaining
marinade.

STUFFING: With metal blade, process apricots
until coarsely chopped. Add raisins, leeks,
and ham and pulse until diced into 1/4 inch
pieces. In large, nonstick skillet heat
olive oil over moderate heat. Saut apricot
mixture and bread crumbs until leeks are soft
and mixture is lightly browned ... 5-7
minutes. Cool.

Drain chicken, discard marinade and fill each
pocket with about 2 Tbs of stuffing. Press
edges to close.

CRUST: Mix nuts and bread crumbs. Salt and
Pepper chicken and dip both sides into
crumbs, pressing to adhere. Place 1 inch
apart on greased or lined baking sheet.
Chill until ready to bake. (Maybe
refrigerated over night or frozen for 2
weeks. Defrost before continuing and be sure
to freeze extra crumbs and marinade too.)

SAUCE: Pour reserved marinade into small
saucepan and simmer 2-3 minutes. Remove from
heat. Mix cream and cornstarch and whisk
into sauce. Return to heat and bring to a
boil whisking constantly. (May be chilled
overnight or frozen. Thin with OJ, broth or
wine as needed.)

TO BAKE: Preheat to 450 with rack in upper
third of the oven. Sprinkle tops of breasts
with remaining crumbs and spray with no-stick
cooking spray. Bake chilled breasts 12-15
minutes or until done. Remove to plates and
drizzle with sauce. Garnish as desired.

Leaner option: use smoked chicken or turkey
for ham and use only bread crumbs for the
crust.

APRICOT ROSES: For each rose, flatten 5-6
apricot halves with fingers. Roll one up
tightly for the center. Wrap remainder for
the petals, fanning them out as you go and
squeezing the base to hold them together.