Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Kosher or sea salt and fresh cracked pepper
- 1/4 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 6-8 slices of brie
- 4 tablespoons apricot preserves
- 1/4 cup sliced almonds (optional)
Instructions
- Arrange oven rack to top third of oven and preheat broiler on high. Place chicken between two sheets of wax paper or in a gallon bag and gently pound to 1/4-inch thickness. Remove and season generously with salt and pepper and then dredge in flour, shaking off excess.
- Heat oil in a large saute pan over medium to medium-high heat. Add chicken and saute for about 3-4 minutes per side, until golden colored and cooked through, it’s okay if it still needs a minute or two because it’s going to cook a little more under the broiler. Since the chicken breasts have been pounded thin, they will cook faster. Remove chicken from pan and place in a greased baking dish. Spread 2 tablespoons of preserves on chicken (I usually don’t measure – just eyeball and spread it on) and cover with slices of brie. Sprinkle almonds on top if you’re using.
- Place under broiler and cook for about 2 minutes until cheese is melted and bubbly and chicken is cooked through. Make sure to watch the chicken while it’s under the broiler to be sure it doesn’t burn.