Cheese Stuffed Chicken with Apricot Sauce
Elevate your dinner table with this irresistible Cheese Stuffed Chicken with Apricot Sauce! Juicy, golden-breaded chicken breasts are filled with a creamy blend of cream cheese, mozzarella, and aromatic parsley, creating a rich, melt-in-your-mouth filling. The star of the dish is the luscious apricot sauce, made with sweet apricot preserves, tangy Dijon mustard, and a splash of soy sauce, perfectly complementing the savory stuffed chicken. This recipe combines a delightful balance of textures and flavors, from the crispy breadcrumb coating to the velvety cheese filling and the vibrant, fruity glaze. Ready in under an hour, this dish makes a stunning centerpiece for a special family dinner or date night.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 120 grams Cream cheese
- 120 grams Shredded mozzarella cheese
- 2 teaspoons Dried parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 60 grams All-purpose flour
- 2 pieces Eggs
- 120 grams Breadcrumbs
- 2 tablespoons Olive oil
- 180 grams Apricot preserves
- 1 tablespoon Soy sauce
- 1 teaspoon Dijon mustard
- 60 milliliters Water
Instructions
Preheat your oven to 375°F (190°C).
Prepare the cheese filling by mixing cream cheese, shredded mozzarella, dried parsley, and garlic powder in a small bowl until well combined.
Using a sharp knife, cut a pocket into the thickest part of each chicken breast, being careful not to slice all the way through.
Stuff each chicken breast with the cheese mixture, securing the opening with toothpicks if needed.
Season the chicken breasts on both sides with salt and black pepper.
Set up a breading station with three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs.
Dredge each stuffed chicken breast in flour, then dip in the eggs, and finally coat with breadcrumbs. Press gently to ensure the breadcrumbs stick.
Heat olive oil in a large oven-safe skillet over medium heat. Sear the breaded chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the apricot sauce. In a small saucepan, combine apricot preserves, soy sauce, Dijon mustard, and water. Cook over low heat, stirring frequently, until the sauce is smooth and heated through (about 5 minutes).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Drizzle the apricot sauce over the chicken and garnish with additional parsley if desired. Serve immediately.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 6863 mg | 298% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 112.8 g | ||
| Protein | 291.5 g | 583% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1216 mg | 94% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
