Introducing a culinary masterpiece: Almond-Crusted Chicken Breasts Stuffed with Dried Apricots and Cherries, a dish that’s as visually stunning as it is tantalizing to the taste buds. Picture this: succulent chicken breasts delicately filled with a symphony of flavors, featuring the sweetness of dried cherries and apricots, perfectly complemented by the nutty crunch of almonds. Whether you’re hosting a sophisticated dinner party or simply craving a gourmet weeknight meal, this recipe promises to elevate any occasion with its elegance and ease of preparation.
🕒 Prep Time: 1 hour
🕒 Cook Time: 1 hour
🕒 Total Time: 2 hours
Ingredients:
- 3/4 cup dried cherries
- 1/4 cup water
- 1 boneless skinless chicken breast halves (per serving)
- 1/2 cup flour
- 2 eggs
- 8 tablespoons unsalted butter
- 1/4 cup olive oil
- 2 shallots
- 1/2 cup dried apricots
- 1/2 cup port
- 2 cups almonds, finely chopped
- 2 cups bread crumbs
- Salt and pepper, to taste
- Mint sprigs, for garnish (optional)
Instructions:
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Prep the Filling: In a small bowl, combine the dried cherries, dried apricots, port, and water. Cover and set aside for 6 hours or overnight to allow the flavors to meld.
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Drain and Reserve: After soaking, drain the liquid into a small saucepan. This will be used later to make the sauce.
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Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper.
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Fill the Chicken: Spoon about 2 tablespoons of the soaked fruit mixture onto the center of each chicken breast. Fold both sides of the chicken over the filling to overlap, then secure with bamboo skewers or wooden picks to hold the shape.
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Coat the Chicken: Prepare three shallow bowls with flour, beaten eggs, and a mixture of finely chopped almonds and bread crumbs. Thoroughly coat each filled chicken breast first in flour, then in the beaten egg, and finally in the almond-breadcrumb mixture.
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Chill: Place the coated chicken breasts on a plate in a single layer. Cover and refrigerate for 30 minutes to help the coating adhere.
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Preheat the Oven: While the chicken chills, preheat your oven to 375°F (190°C).
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Pan-Fry the Chicken: In a 12-inch skillet, heat butter and olive oil over medium heat. Pan-fry the chicken bundles, turning once, until they are well browned, approximately 5 minutes on each side.
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Finish in the Oven: Transfer the browned chicken breasts to a baking sheet and finish cooking them in the center of the preheated oven for 8 to 10 minutes, or until the chicken juices run clear.
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Prepare the Sauce: While the chicken is baking, add the shallots to the reserved port mixture and reduce by half over medium-high heat. Simultaneously, in another saucepan, reduce the cream by half. Once reduced, strain the port mixture into the reduced cream. Season the sauce with salt and pepper to taste.
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Plate and Serve: Ladle the hot sauce onto eight serving plates, dividing it equally. Remove the skewers or picks from the chicken bundles and place each chicken breast on the sauce. Garnish with fresh mint sprigs if desired.
Each bite of this exquisite dish offers a harmonious blend of textures and flavors, from the crispy almond crust to the tender, juicy chicken and the burst of sweetness from the dried fruits. Whether you’re aiming to impress guests or simply treating yourself to a gourmet meal, this Almond-Crusted Chicken recipe is sure to delight.
