This succulent chicken breast recipe is from Paul Hickey, owner of Today's Menu, a Toronto-based home-cooking service.
4 boneless skinless chicken breasts
2 tbsp olive oil
8 oz. Canadian Brie cheese, quartered and rind removed
8 tbsp apricot preserve
1/2 cup sliced almonds
Step 1: Preheat oven to 400ºF.
Step 2: Gently pound chicken to 1/4" thickness. In medium skillet heat olive oil.
Step 3: Brown chicken, about 3 minutes per side.
Step 4: Arrange chicken in single layer in baking dish. Top each piece of chicken with a quarter of the Brie and 2 tbsp of apricot preserve. Sprinkle with almonds.
Step 5: Bake in oven at 400ºF, until cheese is bubbly, approximately 5 minutes. Do not over cook, chicken will dry out.
Step 6: Allow dish to cool, seal and freeze.