Goat Cheese Stuffed Chicken With Apricot Glaze Recipe

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons goat cheese2 tablespoons part-skim ricotta cheese4 tablespoons chopped shallots, divided1 teaspoon olive oil2/3 cup reduced-sodium chicken broth2 tablespoons apricot spreadable fruit1 tablespoon lemon juice1 teaspoon spicy brown mustard1 teaspoon minced fresh parsley

Preparation

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots; spread over the center of each chicken breast. Roll up and secure with toothpicks.

In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm.

In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half.

Return chicken to the pan; cook, covered until a thermometer inserted in chicken reads 165°, 6-7 minutes. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley.