Tuesday, July 2, 2013

Brie and Apricot Chicken

The weather is not cooperating with my summer grilling. The afternoons and evenings are filled with downpours and scattered storms. Luckily my hoarding tendencies keep options in the freezer, such as chicken breasts. This is an extremely simple and fast meal. It's perfect for a last minute change in the dinner plan. I'm not usually a huge fan of apricot, but I think the jam pairs perfectly with the brie on this chicken. We enjoyed this dinner with a side of green beans sauteed in olive oil and garlic then topped with a drizzle of balsamic vinegar. I found this recipe on Peanut Butter Runner and omitted a flouring step to make it even quicker.

You will need:
*2 boneless, skinless thin chicken breasts (or butterflied and pounded thin)
*salt and pepper
2 tablespoons extra virgin olive oil
6-8 slices of brie

*4 tablespoons apricot preserves

1. Preheat oven broiler on high with a rack in the top third of the oven.

2. Heat oil in a large saute pan over medium-high heat. Season chicken with salt and pepper, then saute for about 4 minutes per side. The chicken should golden in color and be mostly cooked through. (It will then broil a couple minutes so it may finish cooking then)

3. Remove browned chicken from pan and place on a foil lined baking sheet. Spread about 2 tablespoons of apricot preserves on chicken and cover with slices of brie. Place under broiler and cook for about 2 minutes until cheese is melted and chicken is cooked completely. Keep an eye on this since it can burn quickly.

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