So, this right here? I’m not gonna lie, this is a bit more complex than I usually do my dinners. You’re gonna be doing a lot of stuff in order to get it to work. However, the end result is pretty fucking spectacular, so, if you need to impress someone? This is the meal to make.
Made a few alterations – I’m not that big of a fan of nuts, so I took out the walnuts in the brie stuffing. And yours truly picked up boneless skinless chicken breasts for this, because they were what was on sale – and the recipe needed skinned. If this happens to you, no worries! There’s a workaround from the pepperoni stuffed chicken that I make that works here. The end result is still tremendous.
One Pan Apricot-Glazed, Brie Stuffed Chicken with Potatoes
Lasted for a week’s worth of meals with the breasts split in half
- 1.5 lbs mix of roasting potatoes, halved (one of the stalls at the local farmer’s market sells a roasting mix of various potatoes, I just used that)
- 3-4 T olive oil
- dash sea salt
- pinch pepper
- 4 cloves garlic, minced or grated (I went minced)
- zest of 1 lemon
Chicken, Stuffing, and Glaze:
- 4 boneless, skin-on chicken breasts (accidentally got skinless? there’s a work around)
- 1 c fresh basil (got it from the plant in my garden, hee)
- 2 cloves garlic, minced or grated (I went minced)
- 2 T olive oil (may need to increase to better blend depending on your basil)
- 6 oz brie, cubed and rind removed
- 2 T cream cheese
- 1 egg
- dash sea salt
- pinch pepper
- pinch crushed red pepper
- 3 T apricot preserves (if you can find some at your farmers market, great)
- 1 T balsamic vinegar
Preheat your oven to 400 F. In a large glass pan, combine your potatoes, olive oil, sea salt, pepper, garlic, and lemon zest, and toss to coat and combine thoroughly. Roast for ten minutes, or until you’re ready to add the chicken to the pan.
To make the stuffing, combine the basil, olive oil, egg, brie, garlic, and cream cheese in a blender, and blend until combined into a thick cheesy mixture. If you need to add more olive oil to make it blend better, do so!
If you have skin-on chicken breasts, pull up the skin and stuff 1-2 T of cheese mixture underneath. If you’re like me and got skinless breasts, all is not lost. What you do is take your knife, slice the breast in half diagonally, so you have two diamondish looking shapes, and then cut a pocket in the middle of the breast, but not all the way through, so you can stuff the chicken with the mixture (see pics three and four for what this looks like).
At this point, take the pan out of the oven and slide the potatoes around so that you can nestle the breasts in them in the pan (see pic 6). Sprinkle your sea salt, pepper, and crushed red pepper over the chicken breasts. Mix together your apricot preserves, balsamic vinegar and an additional T of olive oil, and then brush the resulting glaze over the chicken breasts (see pic 7). Put the pan back in the oven and roast for another 30 to 40 mins, until the chicken is cooked through and the potatoes are golden (I went 35, and the final picture resulted).
(If the potatoes are cooking faster than the chicken, feel free to remove them early.) And then? Impress the fuck out of someone with this really delicious one pan meal.