"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Apricot Stuffed Chicken Recipe

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This recipe for Apricot Stuffed Chicken, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Olson
Added: Saturday, March 25, 2006


6 pieces boneless chicken breasts
2/3 cup dried apricots, chopped
3 T onion, finely chopped
2 T slivered almonds
1 T parsley, chopped
1/4 tsp salt
1 cup sour cream
2/3 cup apricot preserves
1/4 cup dijon mustard

Defrost chicken if necessary.
Combine apricots, onion, almonds, parsley and salt. Spread
chicken breasts flat, skin-side down. Place 1 1/2 tablespoons
apricot mixture in center, fold tightly and secure with a food
pick, if necessary. Place skin-side up on foil-lined sheet pan.
Bake in a 375 degree F oven uncovered 30 to 40 minuts.
Brown 2-3 minutes under broiler until golden. Remove food
picks before serving.
For sauce, combine sour cream, apricot preserves, and dijon
mustard in a saucepan, heat until warm - DO NOT BOIL. To
serve, pour about 2 tablespsoons sauce on each piece of

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a simple yet savory dish that I used to wow my girlfriend,
Jill, into becoming my fiancee and then my wife.




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