Cream Cheese & Apricot Stuffed Chicken

These delicious cream cheese and apricot stuffed chicken breasts with crunchy a panko crumb are sure to go down a treat with the whole family.


  • 1 tablespoon olive oil
  • ½ an onion, finely chopped
  • ¼ of a cup dried apricots, chopped
  • ¼ of a cup chicken stock or water
  • 125g cream cheese
  • 2 boneless, skinless chicken breasts
  • 1 egg, lightly beaten
  • 1 cup panko crumbs or use toasted coarse bread crumbs
  • 2 tablespoon fresh sage, finely chopped
  • 2 tablespoon fresh parsley, finely chopped
  • ¼ of a cup finely grated parmesan cheese


  1. Heat the oven to 180 degrees C
  2. Heat the olive oil in a frying pan over medium heat and cook the onions for 5 minutes until soft.
  3. Add the apricots and stock or water and cook for a few minutes until the apricots are softened and the liquid has evaporated. Cool.
  4. In a bowl soften the cream cheese with a fork then mix in the apricot mixture and season with salt and pepper.
  5. Carefully cut pockets in the chicken breasts, trying to keep the opening a small as possible. Stuff the pockets with the cream cheese mixture.
  6. Place the egg in a shallow bowl.
  7. Spread the panko crumbs on a plate and mix in the sage, parsley, parmesan and season with salt and pepper.
  8. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated.
  9. Place on a baking tray lined with MONO® MAGIC® Non-Stick Foil, dull side up.
  10. Bake for 30 minutes.

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