Hungarian Apricot Chicken Recipe
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.
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.