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Goat Cheese, Apricot, And Sage-Stuffed Chicken Breasts Recipe

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main-dish low carb nut free dinner japanese
Nutrition per serving    (USDA % daily values)
CAL
708
FAT
118%
CHOL
134%
SOD
41%

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Ingredients for 4 servings

1/2 cup fresh goat cheese (2 to 3 ounces), (or use fromage blanc or softened cream cheese)

2 whole boneless, skinless chicken breasts (about 2 pounds total), each cut in half lengthwise

1/4 cup dried apricots (about 2 ounces), plumped in hot water, drained, and cut into 1/4-inh pieces

1 egg, lightly beaten

1 tablespoon chopped fresh sage leaves

2 small cloves garlic, minced

1 cup finely chopped yellow onion (about 1/2 large onion)

2 tablespoons white wine

1 tablespoon olive oil

1 cup Japanese panko crumbs or use toasted coarse bread crumbs

1/2 cup unsalted chicken stock

5 tablespoons unsalted butter

Whole fresh sage leaves, for garnish

Salt and freshly ground black pepper

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