"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Breast of Chicken Stuffed with Apricot and Brie with a Berry Port Sauce Recipe

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This recipe for Breast of Chicken Stuffed with Apricot and Brie with a Berry Port Sauce, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody (Beckerich) Roth
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
200 g. of raspberries frozen or fresh, DRAINED (use a little less than 1 pkg)
4 oz. superfine sugar (Natural Cane Sugar Florida Crystals)
7 oz. port or red wine
(to thicken, use corn starch)

6 chicken breasts boned
1 bag semi dried or soaked apricots (Mediterranean don't have to soak)
1 med wedge of Brie

Directions:
Directions:
1. Cook berries, sugar to taste, add port or wine for about 15 minutes, then strain seeds.

2. Cut a pocket in each piece of chicken and fill with pieces of apricot and slices of half of the Brie cheese, reserving the other half for the top of the chicken at the end.

3. Sear the chicken in a little oil in a hot frying pan for about 5 minutes on each side til brownish (don't crowd the chicken pieces!)

4. Bake in a 375F oven for 12-15 min, putting the remainder of the Brie over the tops of the chicken for the last 5 minutes to melt. Place a little sauce on each plate and then slice each piece of chicken in 3 and place on top of sauce and drizzle a little more sauce on top of the chicken to serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min

 

 

 

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