Chicken Stuffed with Apricot, Chèvre & Herbes de Provence


This recipe is a mix of classically French flavors in a very non-traditional style. Herbes de Provence is a mix of dried spices – savory, fennel, basil, thyme, and lavender – that get its name from the French region of Provence. Blended into the chèvre, it creates a tangy, creamy, floral stuffing for the chicken.

Add in some dried apricots (Turkish), stuff the mixture into chicken (everywhere), wrap it in prosciutto (Italian) and braise it in champagne (more French) and chicken stock, and – voila! – stylish fusion entree.

The apricot pairing makes this chicken a great entree to serve with the White Chocolate Mousse with Champagne Apricots I posted recently. In fact, the two dishes are part of a four course meal I recently made – stay tuned for the other two!

Chicken Stuffed with Apricot, Chèvre & Herbs de Provence



  • 4 oz. chèvre
  • 3 tablespoons olive oil
  • 1 tablespoon herbs de provence
  • 1 tablespoon black pepper
  • 2 dried apricot, diced
  • 2 chicken breasts, butterflied and pounded to 1/2 inch thin
  • 4-6 strips of prosciutto
  • 1 tablespoon butter
  • 1/2 cup chicken stock
  • 1/2 cup champagne


  1. In a bowl, combine the chèvre, olive oil, herbs de provence and black pepper. Mix thoroughly until all the ingredients are evenly distributed. Add the diced apricot and gently incorporate.
  2. Stuff each butterflied chicken breast full of the chèvre mixture. Wrap the edges of the chicken back up. Wrap the chicken breast in prosciutto so that the stuffing is held together.
  3. Heat a skillet to medium-high and melt the butter. Sear both sides of the chicken breast until the prosciutto is lightly browned and hardened, about 3 minutes per side.
  4. Pre-heat the oven to 350 degrees. Transfer the chicken breasts into a small casserole dish and add the chicken stock and champagne. Cook in the oven until the chicken is still tender but no longer pink, about 40 minutes. Remove from the oven
  5. To serve, place the chicken on a place and pour a bit of the braising liquid over the top.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: