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Chicken with Dried Apricots and Cherries




Source of Recipe


Internet


List of Ingredients




3/4 cup dried cherries, coarsely chopped
1/4 cup dried apricots, cut into fine strips
1 cup chicken stock
1/2 cup warm water
Salt and pepper
8 boneless, skinless chicken breast halves, pounded ¼-inch thick
wooden toothpicks
1/4 cup flour
2 eggs, beaten
1/2 cup finely chopped slivered almonds
1/2 cup dry bread crumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
1-1/2 chopped shallots
1-1/2 cups whipping cream

In a small bowl, combine the cherries, apricots, chicken stock and water. Cover and let marinade for at least 6 hours or overnight. Drain the liquid into a small saucepan. Salt and pepper both sides of the chicken breasts. Spoon about 2 tablespoons of the fruit mixture onto center of each chicken breast. Fold both ends of each chicken breast over the fruit mixture and secure with wooden toothpicks.

Place three shallow bowls on your workspace: place the flour in the first bowl; the eggs in the second bowl; and combine the almonds and bread crumbs in the third bowl. Thoroughly cover each fruit-filled chicken piece with flour; then dredge through the egg; and then place in the third bowl so that each chicken breast is coated completely in the almond-and-breadcrumb mixture. Place the chicken on plate in single layer; cover and refrigerate for 30 minutes.

Heat oven to 375° F. In a 12-inch skillet, warm the butter and oil over medium heat. Pan fry the chicken bundles, turning once, until well browned, about 5 minutes on each side. Transfer the browned chicken to a baking sheet and finish cooking in center of oven, 8 to 10 minutes, being sure the chicken juices run clear. While the chicken is baking, add the shallots to the chicken stock mixture and cook on medium-high heat. At the same time, in another saucepan, cook the whipping on medium-high heat until reduced by half. Strain the chicken stock mixture into the reduced cream. Season with salt and pepper. Ladle hot sauce onto eight serving plates, dividing equally. Remove the chicken from the oven, take out the toothpicks and place a fruit-topped chicken breast over the sauce on each plate.



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