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Apricot Chicken with Brie Cheese and Bacon

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Dish
Cuisine American
Servings 5 people


  • 5-6 chicken breasts
  • 3 tbsp Paducah Olive Oil Persian Lime Olive Oil
  • 12-14 oz Brie cheese sliced into 5 or 6 slices
  • 1/2 cup Paducah Olive Oil Apricot Balsamic Vinegar reduced
  • 3/4 cup bacon cooked and chopped
  • 10 oz Apricot spread


  • Preheat oven to 350 degree F. Spray baking sheet with vegetable spray and set aside.
  • Using a knife to cut a pocket into the side of each chicken breast. Salt and pepper the chicken on the inside and the outside.
  • Heat a large skillet to medium high heat, Add olive oil and heat. Place chicken in hot pan and brown each side for 2 minutes.
  • Remove chicken from the skillet and place in baking dish.
  • Using tongs, carefully stuff chicken with the sliced Brie cheese.
  • Layer cheese with ½ cup crumbled bacon, saving ¼ cup for the top of the chicken.
  • Spoon apricot spread over the top of the chicken.
  • Top with remaining bacon and bake for 35 to 40 minutes, or until chicken is done.
  • Drizzle chicken with reduced balsamic and serve.

To Reduce Balsamic Vinegar

  • Place balsamic vinegar in glass bowl.
  • Microwave vinegar for 1 minute and stir. Repeat until balsamic begins to boil.
  • Continue cooking for 30 second increments, stirring each time. Repeat until vinegar has thickened.