I came across this recipe last year when I had leftover brie and chicken breasts in the fridge. It was a good find! The flavor is great – what’s not to love about warm melty brie, apricot preserves and crunchy almonds? It’s also a fairly simple recipe that comes together quickly. Brandon requested this to be on the menu last week and I was happy to oblige.
Brie and Apricot Chicken with Almonds
(Recipe source cooksrecipes.com – originally from National Chicken Council)
2 boneless, skinless chicken breasts
Extra virgin olive oil
6-8 slices of brie
4 tbsp apricot preserves (we prefer Bon Mamon)
1/4 cup sliced almonds
Preheat oven to 400 degrees. Place chicken between two sheets of wax paper or in a gallon bag and gently pound to 1/4-inch thickness.
Heat oil in a large saute pan over medium to medium-high heat. Add chicken and saute for about 3 minutes per side, until golden colored.
Remove chicken from pan and place in a greased baking dish. Spread 2 tbsp of preserves on chicken (I usually don’t measure – just smear it on) and cover with slices of brie. Sprinkle almonds on top.
Cook for about 6-7 minutes until cheese is melted. At this point, I usually turn on the broiler for a minute to get the cheese to get a little more melted and bubbly.
Yield: 2 servings
* Tip – if you don’t have almonds on hand or don’t want to buy a whole bag of sliced almonds buy frozen green beans and almonds (I like Green Giant). Serve the green beans with your dinner and use the almonds for the chicken (they come in a separate packet in the box).