Goat Cheese, Apricot, and Sage-Stuffed Chicken Breasts
Recipe courtesy Laura Werlin
Show: Cooking Live
Episode: Artisan Week: New American Cheese
Rate This RecipeRead users' reviews (13)
- Recipe categories: Fruit, Apricot, Meat, Cheese, Cream Cheese, Poultry, Chicken,
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Average Rating:
Total Reviews: 13
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By heather-gerri_3...
East Stroudsbur...
on January 30, 2007
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This recipe was a great hit with my 6 year daughter. I used a herbed goat cheese instead since that was all I had, so then I obmitted the sage. I also used a beef broth instead of chicken which gave it a sauce so flavorful. I paired this with homemade rosemary mashed potatoes & a bottle of sweet white wine. I will defiently make this again!
By rrhagen_5659747
Portland, OR
on January 18, 2007
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So-Oh-oh delicious! The flavors blend together so nicely. Would definitely make for company. All it needs is a tossed green salad to make it a meal.
By kmsmith10_6791141
ballwin, MO
on January 01, 2007
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This dish is wonderful! It is one of those that taste like something you order up at a really great restaurant. I used cream cheese instead of goat cheese and it tasted perfect.