Apricot and Brie Chicken Kiev

1 can Solo or 1 jar Baker Apricot Filling
2 egg, beaten
1 cup seasoned dry bread crumbs
1/2 teaspoon garlic powder
Salt and ground pepper to taste
4 large boned, skinned chicken breasts, cut in half
8 tablespoons butter or margarine
8 oz Brie, cut into 8 pieces
6 green onions, chopped
1/4 cup chopped fresh parsley

Preheat oven to 375° F. Grease shallow baking pan.

Combine bread crumbs, garlic powder, salt and pepper in shallow dish and stir until thoroughly blended. Set aside.

Pound breast halves between 2 pieces of waxed paper. Spread 2 tablespoons apricot filling on each breast half. Top with 1 tablespoon butter and 1 piece of Brie. Sprinkle green onions and parsley over Brie.

Roll up chicken breast halves and secure with wooden toothpicks or small skewers. Dip in beaten eggs and roll in bread crumb mixture. Place in single layer in prepared pan.

Bake 25 to 30 minutes or until chicken is tender. Remove toothpicks before serving.