Granted, this would be even better using fresh apricots, but in early spring, jarred apricot does the trick!
1 jar apricot preserves
2 TB soy sauce
2 teas creole mustard
2 boneless skinless chicken breast, split in half
salt, pepper and oregano
4 tablespoons of crumbled goat cheese
2 TB extra virgin olive oil
1. Preheat oven to 375 degrees.
2. In a small sauce pan, mix together the apricot preserves, soy sauce, and creole mustard. Bring to a simmer and cook for 5 minutes. Set aside.
3. In the meantime, pound chicken breasts with a meat mallot to a 1/4″ thickness. Season with salt pepper, and oregano.
4. Sprinkle one tablespoon of goat cheese on each chicken breast, roll, and tie with butcher’s twine.
5. In a medium sized skillet, heat 2 tablespoons of olive oil, and sear the chicken breasts; 2 minutes per side.
6. Place the chicken breasts in a baking dish, cover loosely with aluminum foil and bake for 35 minutes. Remove foil, top with half of the apricot mixture and bake uncovered for an additional 15 minutes.
7. Plate and top with the remaining apricot glaze.
A simple dish of cook orzo tossed with roasted tomatoes, black olives, garbanzo beans and feta cheese is a great side dish choice!