Apricot-Stuffed Chicken Breasts with Sweet Apricot Sauce
Tender chicken breasts are butterflied and stuffed with a savory-sweet filling of sautéed onions and fresh apricots, then pan-seared to golden perfection. The chicken is served with a silky apricot sauce made from fresh fruit, creating layers of apricot flavor throughout the dish. This elegant entrée works beautifully for dinner parties or special occasions, offering a sophisticated balance of sweet and savory elements. The honey-chili marinade adds depth while keeping the chicken moist and flavorful.
Ingredients
- 4 chicken breasts, sliced in center to create pocket shape
- oil, for sautéing
- 4 tablespoons honey or silan
- 2 tablespoons chili sauce
- 4 tablespoons oil
- 2 cloves garlic, chopped or 2 cubes frozen garlic
- ½ teaspoon salt
- 2 onions, diced
- 2 tablespoons oil
- 10 fresh apricots, diced
- ½ cup semidry white wine
- 2 tablespoons sugar
- 1 cinnamon stick
- 8 fresh apricots, diced
- ½ cup sugar
- 1 tablespoon lemon juice
- water, to cover
Instructions
- 1
Combine all marinade ingredients in a bowl
- 2
Add chicken breasts to marinade for two hours
- 3
Sauté onions in oil until golden
- 4
Add apricots to onions and sauté lightly
- 5
Add wine, sugar, and cinnamon stick and cook until apricots are soft
- 6
Allow filling to cool then stuff chicken breasts with the mixture
- 7
Heat oil in frying pan over high heat
- 8
Shake excess marinade from chicken breasts
- 9
Sauté chicken until golden on both sides for five to eight minutes
- 10
Combine apricots with sugar, lemon juice, and water to cover in small saucepan
- 11
Bring to boil over medium heat then reduce to simmer
- 12
Cook until apricots are soft
- 13
Drain liquid from apricots
- 14
Blend apricots until smooth
- 15
Rewarm sauce if necessary before serving
- 16
Pour sauce over chicken and serve immediately
Tips
Butterfly chicken breasts carefully to avoid cutting all the way through - you want a pocket, not two separate pieces
Let the apricot filling cool completely before stuffing to prevent the chicken from cooking unevenly
Don't overcrowd the pan when searing - cook in batches if necessary for proper browning
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Chicken can be stuffed and marinated up to 4 hours ahead, keep refrigerated
Serve immediately while chicken is hot and sauce is warm
Common Mistakes
Don't overstuff chicken breasts to avoid filling spilling out during cooking
Avoid overcooking chicken to prevent dryness - use meat thermometer for 165°F internal temperature
Substitutions
FAQ
Can I use canned apricots instead of fresh?
Fresh apricots provide better texture and flavor, but drained canned apricots can work in a pinch. Reduce added sugar since canned fruit is often sweetened.
What if I don't have white wine?
Substitute with chicken broth or apple juice for similar moisture. The wine adds depth but isn't essential to the dish's success.
How long will leftovers keep?
Properly stored in the refrigerator, leftovers will keep for up to 3 days. Reheat gently to avoid drying out the chicken.