Apricot, Walnut, And Brie Stuffed Chicken Breast With Roasted Potatoes

Chicken and Brie are both amazing vehicles to showcase the sweet and tart aspects of Blenheim apricots, so why not use both? This dish uses apricots 3 ways; dried apricots cut the sweetness of the preserves while adding texture, and an apricot balsamic is the perfect addition to round out these flavors by revealing the tart and crisp nature of the fruit. Enjoy these flavors and drizzle healthy!

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Servings: 4

Prep Time: 00:15

Cook Time: 00:50

Main Ingredients


1 1/2 pounds small red and purple potatoes halved

3 - 4 tablespoons basil olive oil

1 teaspooon seasoned salt

1/2 teaspoon pepper

2 cloves garlic minced or grated

1 zest of lemon

(try lemon fused olive oil as an alternative flavor to brighten up the profile of this dish)


4 skin on boneless chicken breast

1/2 cup walnuts lightly toasted

1 cup fresh basil

1 clove garlic minced or grated

1 tablespoon olive oil

6 ounces brie cubed

2 ounces cream cheese

1 egg

1/2 teaspoon salt + pepper

1/4 teaspoon crushed red pepper

3/4 cup apricot preserves

1/4 cup dried apricot diced or sliced thin

1 tablespoon apricot white balsamic vinegar


1Preheat the oven to 400º F

2Add the potatoes to a large baking pan. Drizzle the potatoes with the basil olive oil. Add the seasoned salt, pepper, garlic, and lemon zest. Toss well. Roast for 10 minutes or until you are ready to add the chicken to the pan.

3Meanwhile, prepare the chicken; place walnuts, basil, and garlic in food processor and slowly add the olive oil until the mixture becomes a paste.

4Add Brie, creamcheese and egg to food processor until mixed well. Season with salt and pepper.

5Gently pull up skin from chicken breasts and spread about 1-2 tablespoons (depending on the size of your chicken) of cheese mixture under the skin of each breast.

6Remove the potatoes from the oven and adjust to make room for the chicken. Place the chicken on the pan.

7In a bowl, combine the apricot preserves, dried apricots, balsamic and 1 tablespoon olive oil. Brush the mixture over the chicken breasts.

8Place the pan back in the oven an roast for 30-40 minutes or until the chicken is cooked through and the potatoes golden. (If the potatoes are cooking faster than the chicken, remove them early to avoid burning)

9Serve the chicken and potatoes together with some fresh basil for garnish.

Additional Notes

This recipe can be prepared on two separate baking pans. If you are having trouble timing the chicken and potatoes together, or are concerned about burning, simply separate the two elements to individual pans.

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