I went to T.J. Maxx tonight to pick up some preserves for this recipe. I got fig, apricot and blood orange. Since this Keto Chicken is made with Brie cheese and I love Brie and fig preserves on crackers, I know I’ll love it on chicken.
I’m going to use fig on two breasts, apricot on two and the blood orange on two. I’ll let you know which we like the best. Serves 5-6
5-6 skinless boneless chicken breasts
Salt and pepper, to taste
3 tablespoons Olive oil
12-14 oz Brie cheese, cut into 5-6 slices
10 oz Preserves
3/4 cup Bacon, cooked and crumbled
1/2 cup balsamic vinegar
Preheat oven to 350F. Spray a baking sheet with a nonstick cooking spray. Cut a pocket inside each chicken breast. Season each side of breast with salt and pepper. Heat a skillet on med/high heat and add the olive oil. Once heated add the chicken breasts and sear each side for 2 minutes. Transfer to a baking dish and stuff each with a slice of Brie cheese.
Then evenly stuff each breast using just 1/2 cup of the crumbled bacon. Saving the remaining 1/4 cup of crumbled bacon. Spread the preserves on top of the chicken, then add the remaining bacon. Bake about 35 minutes or until chicken’s internal temperature reaches 160F. While chicken is cooking, in a small saucepan bring balsamic vinegar up to boil stirring constantly to thicken. Remove chicken from oven and drizzle with reduced balsamic vinegar and serve. Yum Yum!