Almond-Crusted Chicken Breasts Stuffed With Dried Apricots And Cherries - cooking recipe

Ingredients

3/4 cup dried cherries, coarsely chopped
1/4 cup dried apricot, cut into fine julienne
1 cup tawny port
1/2 cup water
salt and pepper
8 (6 ounce) boneless skinless chicken breast halves, pounded 1/4 inch thick
1/4 cup flour
2 eggs, beaten
1/2 cup finely chopped whole blanched almonds or 1/2 cup slivered almonds
1/2 cup dry breadcrumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 tablespoons chopped shallots
1 1/2 cups whipping cream

Preparation

In small bowl combine cherries, apricots, port and water.
Cover and set aside 6 hours or overnight.
Drain liquid into small saucepan.
Salt and pepper both sides of chicken breasts.
Spoon about 2 tablespoons fruit onto center of each chicken piece.
Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
Place on plate in single layer; cover and refrigerate 30 minutes.
Heat oven to 375 degrees.
In 12-inch skillet heat butter and oil over medium heat.
Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
At the same time, in another saucepan, reduce the cream by half.
Strain the port mixture into the reduced cream.
Season with salt and pepper.
Ladle hot sauce onto eight serving plates, dividing equally.
Remove skewers and place chicken on sauce.
Garnish with mint sprigs, if desired.