Apricot Chicken

As we know, I like cheese. And wine. And ladies night. Which is why I try and combine them all as often as I can, even if that only ends up being once a month (if we're lucky). And now, finally, I have the room to host such an event. Because even more than wine and cheese and ladies night...I like hosting.


Problem is, when only four ladies try and eat three kinds of cheese, chips, pitas, hummus and cookies, you tend to have some left over.

I know I have a tendency to overdo it, but it's better than running out, which is a major peeve of mine. Always get enough food!! Anyway, the point is: what do you do with left over apricot Stilton?

Stuff it in a piece of chicken. Obviously.

Topped with apricot balsamic sauce and served with rosemary steamed baby potatoes...not too shabby. If you don't have apricot Stilton just laying around, you could use any strong cheese(blue, goat, etc) for this. Play with the preserve flavor, while you're at it...


Apricot chicken
Serves two

Two chicken breasts
About 1.5-2 oz stilton cheese
Salt and pepper
Olive oil
Water
About 1/4 cup balsamic vinegar
A couple tbsp apricot preserves
Squirt honey

Cut pockets in chicken. Stuff with cheese. Sprinkle with salt and pepper.

Heat olive oil (spray or up to a tbsp oil) on skillet. Brown chicken on high a couple minutes a side. Add a splash of water, cover and reduce to medium. Cook about 10 minutes or til cooked through.

In the meantime, heat balsamic, preserves, honey and a bit of salt and pepper. Bring to boil, then reduce down over low about 5 min, stirring often. If it gets too thick, there may be some chicken broth in the chicken. Throw a splash of that into the sauce, cook down a bit more (super specific, I know).

Pour over chicken. Voilà.


-posted out of laziness from my iPhone.