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sliced stuffed chicken breast showing golden apricot and almond filling on a ceramic plate, wide horizontal shot, scattered toasted almonds, warm natural light, shallow depth of field, landscape orientation

Apricot and Almond Stuffed Chicken Breasts

Chicken stuffed with chewy dried apricots, toasted almonds, and warm spices.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts butterflied
  • 1/2 cup dried apricots chopped
  • 1/3 cup sliced almonds toasted
  • 1/2 cup breadcrumbs
  • 2 tbsp butter
  • 1/4 tsp cinnamon
  • 2 tbsp olive oil

Method
 

  1. Heat oven to 375F and grease a baking dish.
  2. Mix apricots, almonds, breadcrumbs, softened butter, and cinnamon in a bowl.
  3. Spoon the filling into each butterflied breast and secure with toothpicks.
  4. Brush the outside with olive oil and season with salt.
  5. Bake 24 to 28 minutes until the chicken reaches 165F.
  6. Rest 5 minutes before slicing.

Notes

Toast the almonds in a dry pan first for the deepest nutty flavor.