Brie, Apricot, and Pecan-Stuffed Chicken Breasts with Sauteed Radishes

Ingredients

•  2 tablespoons olive oil
• 2 small boneless, skinless chicken breasts ( 3/4 lb. total )
• 1/4 pound Brie, thinly sliced
• 10 dried apricots, chopped
• 2 teaspoons fresh thyme leaves
• 1/2 cup seasoned panko
• 1/2 cup pecans, finely chopped
• 1 large egg white, lightly beaten
• 1 large bunch radishes with leafy tops, radishes quartered and leaves coarsely chopped
• 1 clove garlic, chopped

 

Directions

1. Preheat the oven to 400 degrees . Brush a small, rimmed baking sheet with 1 tbsp. oil. Butterfly the chicken by slicing horizontally into the long, thick side of the breast, being careful not to slice all the way through. Open the chicken like a book and place, cut side up, on a piece of plastic wrap. Using a mallet, pound to 1/4 inch thick. Layer with the Brie, apricots, pecans, and thyme, leaving a 3/4-inch border; season with salt and pepper. Starting with one long edge, tightly roll the chicken into a log; tie with 4 pieces of kitchen string.
2. Spread the panko on a plate. Brush the chicken all over with the egg white and roll in the panko to coat, pressing to adhere. Transfer the chicken, seam side down, to the prepared baking sheet. Bake until an instant-read thermometer inserted in the center registers 160 degrees , 30 to 35 minutes.
3. Meanwhile, in a medium skillet, heat the remaining 1 tbsp. oil over medium-high. Add the radishes; season and cook, stirring occasionally, until crisp-tender and browned in spots, about 8 minutes. Add the radish leaves and garlic; cook until the leaves wilt, about 1 minute.
4. Remove the string from the chicken and cut crosswise into 8 slices. Divide the chicken and radishes between plates. 

Adapted from Every Day with Rachael Ray