(reposted from my Gluten-Free Culinarian Blog)
Once again, it’s that time of the year when complete strangers will come up and hand you a grocery bag full of fresh fruit or veggies, muttering something like, “We can’t let it go to waste. We planted the &*$#@ tree, but how is any one person supposed to eat that many apricots?” And the truly shameless drop them on your doorstep in the dead of night. If you’ve recently come into a fresh supply of apricots, this is a wonderful way to use the… shall I say more bruised among the lot? This is a subtly rich dish with a piquant after-bite that can be made ahead. Serve with roasted potatoes and a fresh veggie platter (the cheese topping is awesome scooped up with fresh celery).
Baked Chicken With Fresh Apricots & Goat Cheese
3 Large Boneless, Skinless Chicken Breasts
2 Cups Apricots, seeded and halved
1/2 Cup Goat Cheese, crumbled (spiced or plain)
1/2 Cup Cream Cheese, room temp
1/4 Cup Pimentos, drained (if you cannot find gluten-free pimentos, substitute chopped roasted red peppers)
1/4 Cup Chives, minced
1/4 Cup Pine Nuts, roasted (optional)
1 Tbsp. Gluten-free Soy Sauce
1 tsp. Ground Red Chile Powder
Prepare a 9X13 baking dish with non-stick cooking spray.
Slice chicken breasts lengthwise (so that you end up with 6 full-length, thin chicken breasts). Lay chicken breasts on the bottom of the baking dish.
In a medium bowl, blend soy sauce with cream cheese. Fold in all additional ingredients except for apricots. Spread cheese mixture evenly over raw chicken.
Lay apricots skin-side up on top of cheese mixture. Can be made one day ahead; cover with plastic wrap and return to refrigerator until ready to bake.
Bake uncovered in 375℉ for 45 minutes or until chicken is thoroughly cooked through the center.
Remove and serve immediately.