Apricot Chicken With Gorgonzola and Mozzarella

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Hungarian Apricot Chicken Recipe

Hungarian Apricot Chicken With Gorgonzola and Mozzarella

Hungarian Apricot Chicken
With Gorgonzola and Mozzarella

One night when I was in Budapest three years ago, we went to Fanyüvő for dinner. It was within walking distance of our hotel and seemed like the type of neighborhood restaurant locals would visit for delicious home style meals. It was marvelous. So many items on their menu appealed to me and over a glass of dry Tokaji, I decided on apricot chicken with gorgonzola and mozzarella cheese.

What a delicious dish it was! The chicken was succulent and the sharpness of the gorgonzola contrasted perfectly with the sweetness of the apricots. Unfortunately, I did not think to ask for their recipe and emailing them two years later yielded no results. The good news is that after a little experimenting, I came up with a recipe that is very close to what they served. I hope you enjoy it as much as I do.

If apricots are in season where you live, use fresh apricots. If they are out of season, canned apricots work just as well.

I don’t recall Fanyüvő serving this entree with any sides, but it goes well with wide noodles or rice. I served it here with black Thai rice cooked in chicken broth.

Hungarian Apricot Chicken With Gorgonzola and Mozzarella

  • 6 boneless skinless chicken breasts (about 4 lbs)
  • 3/4 tsp salt
  • 1/4 tsp white pepper
  • 3/4 tsp paprika
  • 1/4 cup olive oil
  • 1 cup gorgonzola cheese, crumbled
  • 1 cup mozzarella cheese, shredded
  • 2 15 oz cans apricot halves (or if in season, use 12 fresh apricots)
  • 2 TBS chopped fresh parsley

Yield: serves 6 as a main course.

This Assembled Apricot Chicken With Gorgonzola and Mozzarella Is Ready To Bake

This Assembled Apricot Chicken
With Gorgonzola and Mozzarella
Is Ready To Bake

Preheat the oven to 350°.

Lightly grease a large baking pan or casserole with olive oil or cooking spray.

Butterfly the chicken breasts and trim any fat from them. Mix the salt, pepper, and paprika together and dust both sides of the chicken with it. Heat the olive oil in a large sauté pan over medium high heat. Place the chicken in the oil and brown each side; about three minutes per side. Remove the chicken from the pan and arrange it in the large baking pan.

Sprinkle the mozzarella cheese over each piece of chicken. Top the mozzarella cheese with gorgonzola. Place four or five apricot halves on top of each chicken breast. Dust lightly with paprika and the parsley. Place this chicken in your preheated oven and bake for 15 to 18 minutes until the cheese is melted and the chicken is fully cooked.

Serve this Hungarian apricot chicken with gorgonzola and mozzarella entrée with rice or buttered noodles.

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10 comments
Danyelle Franciosa
Danyelle Franciosa

What a great looking recipe and I love to taste one. Anyway, thanks for the recipe I will try this definitely.

Danyelle Franciosa
Danyelle Franciosa

Such a great looking recipe and it looks delicous! Wow, I love it and probably I love to try this at home.

Amy
Amy

Aprict,chicken & cheese,what a great combo!!!making me hungry!! Thanks a lot for linking with Midweek Fiesta

Miz Helen
Miz Helen

I just love Apricots and Chicken and this recipe looks awesome. We will really enjoy this recipe and I can hardly wait to try it. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen

amy
amy

Sounds yummy! Glad you shared at Shine on Fridays!

Bibi
Bibi

That looks so delicious. I love pairing apricots or apricot glaze with my white meats. This one is a keeper. Can't wait to try it soon.

Vegas Sushi
Vegas Sushi

Apricot and cheese is a surprisingly good combo...

Alice
Alice

Wow, I will definitely try!