Apricot-Stuffed Chicken

Apricot-Stuffed Chicken


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Get stuffed with this rich dish! Sweet apricots and creamy cheese perfectly complement this tender chicken.

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Chicago, IL

Time needed

5 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 2 Boneless Chicken Breasts
  • ¼ Cup of Apricot Pieces
  • ½ Cup of Softened Cream Cheese
  • 2 Minced Cloves of Garlic
  • 1 Cup of Diced Onion
  • 1 Tablespoon of Chopped Sage
  • ½ Cup of Cheddar Cheese
  • 4 Tablespoons of Butter
  • 1 Tablespoon of Olive Oil
  • 1 Pinch of Salt
  • 1 Pinch of Pepper

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To begin, preheat your oven to 400 degrees Fahrenheit and heat the olive oil in a pan over a medium-high heat. Cook the onions for about 5 minutes, turn the heat down to medium, and stir in the garlic for another 5 minutes or so. Add in the sage, salt, pepper, and apricots to the pan and cook them for 5-7 minutes.

After that mixture has cooled, mix it into the cream cheese and set it aside. Take some toothpicks and begin soaking them in water so that they don’t burn in the oven later! Then, cut each piece of chicken in half lengthwise and place a plastic barrier between the chicken and your weapon of choice so that you can pound the chicken until it’s about ¼ of an inch thick. Feel free to add more salt and pepper to each piece!

Next, spread the mixture down the center of each piece of chicken and roll the pieces up, securing them with toothpicks. Melt the butter in a pan that’s safe for the oven and begin browning the chicken -- around 4-5 minutes per side. Then, sprinkle the cheese over the top of each piece and bake them in the oven for about 10-15 minutes or until they’ve browned.

Serve warm and enjoy!

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