Crusted Chicken Stuffed with Apricot, Brie and Almonds

1. Preheat oven to 375ºF.
2. With a knife held horizontally and starting at the thinner side, cut each chicken breast in half, like an open book, ensuring that you do not cut all the way through.
3. Arrange brie slices over one open side of the chicken, leaving a border uncovered at the edge of the chicken. Sprinkle apricots over the brie on each portion then follow with the almonds, rosemary and salt and pepper. Close the breast; the easiest way to ensure everything stays in the breast is to tie with butcher’s twine. I find that using toothpicks is a bit dangerous as I tend to lose track of them.
4. Set up an assembly line, beginning with a dish with the egg in it followed by a shallow dish with the bread crumbs, then a pan on the oven in which you will put the butter and oil over medium-high heat. Take each breast and dip it in the egg mixture, then the bread crumb mixture, ensuring an even coat, and then place in the pan. Complete this for all breasts and slightly brown on both sides. Then remove breasts from the pan and place in a 9×13 greased pyrex dish and bake for 25 minutes, till cooked through.

This is fantastic served with veggies and rice of your choice.

Enjoy.