Chicken Stuffed with Dried Apricots, Goat Cheese and Pecans

These chicken breasts can be served either whole, or sliced in medallions to show off the interior. The color and texture of the stuffing is outstanding, and really livens up plain chicken breast. Try a variety of different dried fruits, cheese and nuts. The glaze is optional but offers a nice finishing touch.

1. Preheat the oven to 425°F. Lightly coat a 9- x 13-inch casserole dish with cooking spray.

2. Working with one at a time, place a chicken breast between 2 sheets of waxed paper and pound to an even 1/2-inch thickness. Set aside. Whisk together the egg and milk and pour into in a shallow dish. Set aside. Place the breadcrumbs on a separate shallow dish or plate.

3. Make the stuffing by combining the dried apricots, pecans, cinnamon, ground cloves, olive oil, green onions, brown sugar and goat cheese in a small bowl. Divide the mixture evenly among the chicken breasts. Roll up the breasts tightly and secure with a toothpick.

4. Lightly coat a large, nonstick skillet with cooking spray, add the vegetable oil and set over medium-high heat. Dip each stuffed breast into the egg mixture, then into the breadcrumbs. Sauté the chicken breasts for about 5 minutes or just until browned on all sides. Place in the casserole dish and bake for 10 minutes or just until the chicken is no longer pink. Slice into medallions, garnish with basil or parsley and serve.

5. If making the glaze, combine the jam, syrup, mustard and vinegar in a small saucepan over medium-low heat. Simmer for 3 minutes, or until slightly thickened. Serve spooned over the chicken medallions.

1 1/2 lb skinless boneless chicken breasts (about 4 to 6 breasts)
1 egg
2 Tbsp low-fat milk
3/4 cup seasoned dry breadcrumbs
2 tsp vegetable oil

1/2 cup finely chopped dried apricots
1/4 cup chopped toasted pecans
1/2 tsp cinnamon
pinch of ground cloves
2 tsp olive oil
1/4 cup diced green onions
2 tsp brown sugar
1/4 cup crumbled goat cheese (about 1 oz)
3 Tbsp chopped fresh basil or parsley

3 Tbsp apricot jam
1 Tbsp maple syrup
1/2 tsp Dijon mustard
2 tsp apple cider vinegar

Nutritional Analysis per Serving

Calories 298
Protein 27 g
Fat 12 g
Saturated Fat 2.6 g
Carbohydrates 19 g
Cholesterol 101 mg
Sodium 192 mg
Fiber 2.0 g

Prep Time: 15 minutes
Cook Time: 15 minutes

Make Ahead: Stuff the breasts up to a day in advance. Sauté and bake just before serving.

Serves 6

Nutrition Watch: Use dried fruit in moderation as it has more calories and sugar per gram than fresh fruit.