Sweet & Savory Apricot & Cheese Stuffed Chicken Breasts

Apricot and Cheese Stuffed Chicken Breasts

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In classic French cooking, savory and sweet dishes mirror one another. We all crave sweets, and pairing it with full-flavored savory foods only enhances the complex flavors found in this dish. The combination of apricot jam and fontina cheese might sound unusual, but sweet and savory flavors often go together in the same dish. Take for example, pork roast with a glazed apple topping or maple glazed carrots or even French toast with eggs and bacon. These irresistible flavor combinations come together in this simple and delicious chicken dish.

 Apricot & Cheese Stuffed Chicken Breasts
Serves 2
• 2 pieces of chicken breasts, skin removed
• 1/4 cup shredded fontina cheese
• 4 basil leaves, chopped
• 1.5 tablespoons apricot marmalade
• 2 pieces of prosciutto
• 1/2 cup egg whites
• 1/2 cup Panko breadcrumbs
• Salt and freshly ground pepper

Directions
1. Preheat oven to 400 degrees F.Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, apricot jam and torn basil leaves in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place half of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs.
5. Heat oil in a non-stick pan and lightly brown chicken on both sides for about 3 minutes each side. Transfer chicken to baking sheet and wrap a piece of prosciutto around each chicken breast and bake in the oven for another 8 minutes until chicken is cooked evenly through.

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