The weather is changing here in Michigan. The sunny days are warm but less humid; the nights bring a welcome cool breeze. Produce from the farm is abundant, though the tomato vines have crispy leaves now, and there are no more blossoms. We’re in the home stretch and heading for harvest.
The focus in my kitchen begins to shift, as well. I’m still putting food by each week, but now I’m also looking at how to use what has been so carefully preserved. This baked chicken is a family favorite. Once the weather lets you think about using your oven, try this!
Chicken with Brie and Apricot
- 2 6-oz boneless skinless chicken breast halves
- 1 Tbsp olive oil
- a few slices Brie cheese
- 2-3 Tbsp apricot jam
Heat oven to 400˚F.
If your market only has huge chicken breasts (what’s with these chickens, anyway?) cut one in half so that you have two pieces roughly 6 oz each. Pound them to about 1/2″ thick.
Heat a skillet, and when it’s hot, add the oil. Sauté the chicken and cook about 3 min per side, until browned.
Arrange chicken in a baking dish. Top each piece with some sliced Brie cheese (you may remove the rind if you prefer, I don’t bother) and then spoon on some apricot jam.
Bake at 400˚ until cheese begins to melt and bubble, about 7 minutes.