Note: This recipe takes a little longer than most on this site and
requires more dirty bowls, etc to be cleaned up. But it is a great easy
recipe for company or just family dinners. The good part is while it
takes a few minutes of prep time, you will have time to clean up and do
other things for the 30 to 40 minutes the chicken bakes.
1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves
Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.
In a bowl combine the apricots, cranberries, honey, and ginger; set aside.
Stir together bread crumbs, parsley, flour, cheese, paprika, sugar,
salt, oregano, garlic powder, onion powder, and pepper. Cut in the
butter until the mixture resembles fine crumbs. Transfer to a shallow
dish. Place eggs in a pie plate and beat lightly with a fork.
Place each piece of chicken between two pieces of plastic wrap and hit
with a mallet or the end of a saucer until pounded to no more than
1/4-inch thick. Remove the plastic wrap and discard. Place 1/6 of the
apricot mixture into the center of each chicken piece. Fold in the
bottom and sides; roll up and secure with wooden toothpicks. Dip the
chicken rolls into the egg mixture, wetting all over, then dip in the
crumb mixture, covering all. Place chicken in the prepared baking dish
and bake at 350 degrees for 30 to 40 minutes until done.
Yield: 6 servings.
File photo for reference only.