Description
A savory dish with a perfectly crisp outside and wonderfuly moist inside filled with apricot filling and gooey brie.
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Cooking time | 30 minutes |
| Total time | 45 minutes |
Ingredients
1 can
Solo Apricot Cake and Pastry Filling or 1 jar Baker Apricot Filling 2
eggs, beaten 1 cup
seasoned dry bread crumbs 1⁄2 teaspoon
garlic powder 4
large boned, skinned chicken breasts, cut in half 8 tablespoon
butter or margarine 8 ounce
Brie, cut into 8 pieces 6
green onions, chopped 1⁄4 cup
chopped fresh parsleyInstructions
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.
Food Type: