Apricot Chicken with Brie Cheese and Bacon

Brie creates a luxurious creamy filling in these stuffed chicken breasts that keeps the chicken moist and requires no sauce. Leaving the wing bone offers a “restaurant look” but is not necessary. The best part is that this can be made in one pan for a quick easy cleanup on a summer night. Season the chicken with salt, pepper, and oregano on both sides, and place in the dish. Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top.

Key Takeaways:

• Apricot chicken is something that everyone will tend to enjoy overall. It can be paired with brie cheese and bacon for a great effect.
• The end result is a dish that is both tangy and savory to taste. Guests will immediately appreciate that kind of flavor for themselves.
• Apricot chicken is a valuable recipe to keep around the kitchen setting. It gives the cook a chance to customize ingredients to serve to guests.

“This Apricot Chicken with Brie Cheese and Bacon tastes sweet, tangy, and savory.”

Read more: https://www.chef-in-training.com/apricot-chicken-with-brie-cheese-and-bacon/