Fruit and Cheese Stuffed Pecan Rolled Chicken

Pecan Stuffed Chicken

                We can only hope on a cool breezy summer day, after a short lived hot spell, that you find the time to enjoy the small comfort of this little jem of an appetizer and it will come into play for sharing with neighbors, friends or family.  Today’s frivolity will consider some new friends such as Dried Apricots, White wine ( to your preference, dry or sweet ), Goat Cheese, ground Pecans and some usual suspects like flour and eggs for an egg wash.

                Our first course of action is to put the dried apricots in white wine and let them sit overnight so that the apricots will infuse with the flavors inherent in your choice of white wine.  After the apricots are ready to go, you can gently sip the apricot infused white wine as you proceed to make this appetizer.  First, take the apricots and a generous portion of goat cheese and puree it into a spread using a food processor.  Set aside.  Then grab a deboned chicken breast, and covering a cutting board with saran wrap, laying a sheet of saran wrap over the top of the breasts, pound it out flat to where it will be good for rolling like a tortilla.  Next smear a generous portion of Apricot and Goat Cheese spread onto the flattened chicken breast and fold and roll it like a burrito.  Then, as hard as it seems, roll it into the flour, coat with egg wash, and roll it again, in the ground pecans.  Put it into a 9 by 16 inch pan, and bake it for 20 to 25 minutes until the pecans turn a golden brown.

                Since this is an appetizer, let it cool, slice it into one inch slices, and serve with other appetizers like crab cakes and tuna melts.  As you partake of these magical moments of culinary delight, thank your friends who came along for the ride, and show your appreciation to them for agreeing to the fact that it was a good day for them to die, by enjoying the taste sensations they have left you in their memory..