Recipes

Instructions:

1.Place apricots in medium microwave-safe bowl.  Cover with water enough water to coat and microwave for 1 minute.

2.In food processor, process almonds until smooth, then add apricots, garlic, shallot, and goat cheese one at a time processing until smooth and incorporated.  May need to use a spatula to help incorporate.

3.Cut a pocket in each chicken breast lengthwise, but be careful not to cut all the way through the meat.  Insert filling into pocket with spoon or by using a pastry bag.  ( if filling tries to fall out, secure opening with a toothpick)

4.Arrange 3 big bowls on counter.  Fill the first bowl with 1 cup flour, second bowl with 1 egg and 1/ 4 cup water whisked together, the last bowl will have the cup of seasoned bread crumbs. 

5.Proceed to coast each breast by dipping it first in flour and shaking off excess, then into the egg mixture and allowing extra to run off, then finally into the breadcrumbs.  Make sure to coat all side of the breast with crumbs including the pocket opening!

6.Once all breasts are breaded, heat 2-3 tablespoons of cooking oil in a large skillet over medium to high heat.  Sear chicken on both sides for about 3 minutes or until crunchy and golden brown.
 
7.At this point the chicken is not fully cooked, they are just seared to form a crust.  Place chicken on a baking sheet or roasting pan.  Bake at 300 degrees F for approximately 10-15minutes or until breast meat is white.

8.In microwave-safe bowl, combine cornstarch, bouillon cube, water, mustard, honey, and lime juice.  Microwave on high for 2 minutes.

9.Whisk warm mixture together to incorporate and then fold the mixture into the mayonnaise.  Pour Honey-Mustard sauce over chicken breasts.  Serve with a potato and vegetables for a hearty meal! Enjoy!   

Recipe submitted by:
JENNIFER BENDER
SARASOTA, FL