Ingredients

  • 5 to 6 chicken breasts
  • 3 Tbsp J. Olive Co. Blood Orange olive oil, plus extra for baking sheet
  • 12 to 14 ounces of Brie cheese, sliced into 5 or 6 slices
  • 10 ounce apricot spread
  • ¾ cup cooked and chopped bacon, divided
  • ½ cup J. Olive Co. Apricot balsamic, reduced

Directions

  1. Preheat oven to 350 degree F.
  2. Drizzle baking sheet with olive oil and set aside.
  3. Using a knife to cut a pocket into the side of each chicken breast.
  4. Salt and pepper the chicken on the inside and the outside.
  5. Heat a large skillet to medium high heat. Add olive oil.
  6. Place chicken in hot pan and brown each side for 2 minutes.
  7. Remove chicken from the skillet and place in baking dish.
  8. Using tongs, carefully stuff chicken with the sliced Brie cheese.
  9. Layer cheese with ½ cup crumbled bacon, saving ¼ cup for the top of the chicken.
  10. Spoon apricot spread over the top of the chicken.
  11. Top with remaining bacon and bake for 35 to 40 minutes, or until chicken is done.
  12. Drizzle chicken with reduced balsamic and serve.

TO MAKE REDUCED BALSAMIC

  1. Place balsamic vinegar in glass bowl.
  2. Microwave vinegar for 1 minute and stir. Repeat until balsamic begins to boil.
  3. Continue cooking for 30 second increments, stirring each time.
  4. Repeat until balsamic has thickened.

Recipe modified and image courtesy of Chef in Training