Goat Cheese and Apricot Stuffed Chicken

By Wewah

Stuffed chicken with couscous on the side

Ingredients

• Side:
• 2 oz goat cheese
• 4 T chopped pistachios
• 6 oz chopped dried apricots
• 4 6oz boneless chicken breasts
• 1/2 c. bread crumbs
• 1 egg
• 1/2 t. salt
• 1/2 t. pepper
• 2 t. vegetable oil
• 1 c. couscous
• 1 c. vegetable broth
• salt & pepper
• 2 c. coarsely chopped baby arugula

Preparation

Step 1

Combine
goat cheese with
2 T. chopped pistachios
chopped dried apricots

Slit one side of each breast to create a pocket and stuff with the goat cheese mixture.

Combine
1/2 c. bread crumbs
2 T. chopped pistachios

Beat the egg and dip the chicken in the egg.
Coat the egg-coated chicken in the bread-crumb mixture.
Season with the salt and pepper

Heat 2 T. vegetable oil in a large skillet on medium high and cook the chicken 3 minutes per side.

Bake in a baking dish in 375 degree oven for 12 minutes.

Cook 1 cup couscous and 1 cup vegetable broth and season with salt and pepper. Stir in chopped baby arugula.