One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes

One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes
Yield: 4 Servings
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  1. -Potatoes
  2. 1½ pounds small red and purple potatoes, halved
  3. 3-4 tablespoons olive oil
  4. 1 teaspoon seasoned salt + 1/2 teaspoon pepper
  5. 2 cloves garlic, minced or grated
  6. 1 tablespoon chopped rosemary
  7. Zest of 1 lemon
  8. -Chicken
  9. 4 skin on boneless chicken breast
  10. ½ cup walnuts, lightly toasted
  11. 1-cup fresh basil
  12. 1 clove garlic
  13. 1-tablespoon olive oil
  14. 6 ounces Brie, cubed
  15. 2 ounces cream cheese
  16. 1 egg
  17. ½ teaspoon salt + pepper
  18. ¼ teaspoon crushed red pepper
  19. ¾ cup apricot preserves
  20. 1-tablespoon balsamic vinegar
  1. Preheat the oven to 400 degrees F.
  2. Add the potatoes to a large sheet pan with sides. Drizzle the potatoes with olive oil. Add the seasoned salt, pepper, garlic and lemon zest. Toss well. Roast for 10 minutes or until you are ready to add the chicken to the pan.
  3. Meanwhile, prepare the chicken. Place walnuts, basil and garlic in food processor and slowly add the olive oil until mixture becomes paste like.
  4. Add Brie, cream cheese and egg to the food processor and pulse until mixed well. Season with salt and pepper.
  5. Gently pull up skin from chicken breasts and spread about 1-2 tablespoons (depending on the size of your chicken) of cheese mixture under skin of each breast.
  6. Remove the potatoes from the oven and slide them around a bit to make room for the chicken.
  7. Place the chicken on the pan. In a bowl, combine the apricot preserves, balsamic and 1-tablespoon olive oil. Brush the mixture all over the chicken breasts.
  8. Place the pan back in the oven and roast for 30-40 minutes or until the chicken is cooked through and the potatoes golden. If the potatoes are cooking faster than the chicken, just remove them a bit early to avoid burning. Serve the chicken with a side of potatoes and fresh basil for garnish.
The Mad Table