Goat Cheese-and-Apricot-Stuffed Chicken

An explosion of flavor packed into every juicy bite.

Ingredients

• 2 oz goat cheese
• 4 tbsp chopped pistachios
• 6 chopped dried apricots
• 4 boneless chicken breasts
• 1/2 cup bread crumbs
• 1 beaten egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1 c couscous
• 1 c vegetable broth
• 2 c coarsely chopped baby arugula

Directions

1. Combine goat cheese, 2 tbsp chopped pistachios and chopped dried apricots.
2. Slit one side of 4 boneless chicken breasts to create a pocket and stuff with goat cheese mixture.
3. Combine bread crumbs and 2 tbsp chopped pistachios.
4. Dip chicken in 1 beaten egg and coat with bread crumbs; season with salt and pepper.
5. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Cook chicken 3 minutes per side. Place in a baking dish and make at 375 for 12 minutes.
6. Cook couscous in vegetable broth with salt and pepper to taste. Stir in baby arugula.

Tip: It’s easier to make pockets in chicken breasts if you place them in the freezer for 5 minutes before slicing.

Recipe courtesy of Food Network Magazine