For the Sauce:
1 cup toasted walnuts
1/2 cup chicken broth, no salt
2 tablespoons grated Parmesan cheese
1/4 cup low fat cream
1/4 cup water
1 tablespoon unsalted butter
2 cloves garlic, minced
1 pinch ground black pepper
For the Filling:
1 cup curd cheese
1/3 cup dried apricots, chopped
1/3 cup dried apple rings, chopped
1/4 cup pitted prunes, chopped
1/4 cup almonds, slightly toasted, chopped
2 tablespoons fresh rosemary, chopped
For the Chicken Breasts:
4 chicken breasts
1 pinch of salt
1 pinch ground black pepper
2 tablespoons canola oil
For the sauce, blend the walnuts, cheese, cream, chicken broth, and water until incorporated. Heat a skillet, melt the butter, add the garlic, and let it brown slightly. Incorporate the sauce and add ground black pepper to add more flavor. Heat over low heat for a few minutes, stirring constantly. Remove from heat. For the filling, mix all ingredients in a bowl. For the chicken breasts, preheat your oven at 350 degrees. Make an incision in each chicken breast without piercing the other side. Fill with the mix of curd cheese and dried fruit. Place on a tray, add salt and pepper, and brush them with the canola oil. Sear the chicken breasts in a hot pan until they turn golden brown. Place them back in the tray and cover with foil. Bake for 10-15 minutes until the chicken is well cooked. Serve, adding the walnut sauce on top.
Serves 8.
