Apricot Stuffed Chicken Breasts

Yields:	6 servings
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	Preparation	25 minutes
	Cooking	30 minutes
	Ready In	55 minutes

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Ingredients

6	each	chicken breasts	boneless, skinless

Filling
2/3	cup	apricots	chopped
3	tablespoons	onion	chopped
2	tablespoons	almonds	slivered
1	tablespoon	parsley leaves
1/4	teaspoon	salt

Sauce
1	cup	yogurt	plain, non fat, warmed
1/2	cup	apricots	chopped
1/4	cup	dijon mustard
1	teaspoon	sugar

Directions

Place apricot mix inside each piece of chicken; roll up and secure with toothpicks. Bake in 375F oven for 30-40 minutes.

Combine ingredients for sauce in a small bowl.

Remove chicken from oven and spoon warmed apricot-yogurt sauce over each breast.

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Member Review

Boston Baked Beans For 3 1/2 Qt. Crockpot

This is really an old fashioned taste for baked beans, the only thing I changed was I used dark corn syrup instead of molasses. That is because my family likes that better than molasses and I use that instead of molasses all the time and in all my recipes, always have ever sence I realized that it taste just like it except a milder version.

Reviewed by whiteswan

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