Apricot-Stuffed Chicken Breasts
Source of Recipe
?
List of Ingredients
Serving Size: 6
6 oz. dried apricot halves, snipped in small pieces
1/2 cup dried cranberries
3 tbs honey
1-1/2 tsp ground ginger
2/3 cup fine dry breadcrumbs
2 tbs fresh parsley
1 tbs all-purpose flour
1 tbs parmesan cheese, finely shredded
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder a
1/4 tsp onion powder
2 tbs shortening
2 eggs
6 med chicken breast halves
Coat a Dutch Oven large enough to hold all chicken breasts with spray, set aside. In separate bowl, mix apricots, cranberries, honey, and ginger; set aside.
In separate bowl, mix bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4 teaspoon pepper. Cut in shortening until mixture resembles fine crumbs. Transfer to shallow dish.
In another shallow dish; beat 2 eggs lightly with a fork.
Slice a pocket in chicken breast for stuffing.
Spoon 1/4 cup of apricot mixture onto pocket of each chicken breast or pork chop. Secure with bamboo skewer if necessary
Dip in egg, then in crumb mixture. Place in Dutch oven and bake for approximately 25 to 30 minutes on medium hook. Remove from fire, and add top coals to brown the chicken. Remove coals after chicken is golden brown.
Oven Directions: Place chicken in cast iron Dutch oven as directed. Bake uncovered for 20 minutes at 450; reduce heat to 350 and continue baking for approximately 25 minutes until golden brown.
Per serving: 519 Calories; 24g Fat (41% calories from fat); 42g Protein; 33g Carbohydrate; 188mg Cholesterol; 435mg Sodium
Recipe
|
|
member logon
