Apricot and Brie Chicken Kiev
SERVES: 8 COOK TIME: 30 minutes TOTAL TIME: 45 minutes
1 can Solo Apricot Cake and Pastry Filling
2 eggs, 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 tablespoon butter or margarine
8 ounce Brie, cut into 8 pieces
6 green onions, chopped
1⁄4 cupchopped fresh parsley
To make this Apricot and Brie Chicken Kiev recipe, 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 Apricot and Brie Chicken Kiev for 25 to 30 minutes or until chicken is tender. Remove toothpicks before serving.