Provolone-and-Apricot-Stuffed Chicken

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Provolone-and-Apricot-Stuffed Chicken
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 skin-on chicken breast halves trimmed off the bone
  • Salt and pepper
  • 6 slices provolone cheese
  • 9 dried apricots, halved crosswise
  • 3/4 cup flour
  • 3 tablespoons extra-virgin olive oil
  • 2 sprigs fresh rosemary
  • 1 cup dry white wine
  • Juice of 1 lemon
  • 3 tablespoons unsalted butter
  • 6 cups cooked white rice


Preheat the oven to 350 degrees . Using a knife, split each chicken breast horizontally, being careful not to cut all the way through, then lay flat. Place between 2 sheets of plastic wrap. Using a meat mallet, pound the breasts 1/2 inch thick.

Season the chicken with salt and pepper. Place a slice of provolone on each breast, then top with 3 apricot halves. Fold to enclose and cover with a sheet of plastic wrap; pound the edges together to seal. Coat the breasts with flour.

In a nonstick skillet, heat the olive oil over high heat. Add the chicken breasts and rosemary and cook, turning once, until golden, 2 to 3 minutes. Transfer to a rimmed baking sheet; discard the rosemary.

Add the white wine and lemon juice to the same skillet and cook, scraping up any bits, over medium-high heat for 2 minutes. Stir in the butter until melted. Pour the sauce over the chicken, cover with foil and bake for 10 minutes; uncover and bake until the sauce is thickened, about 10 minutes more. Serve with the rice; sprinkle with pepper.