Apricot Cream Cheese Stuffed Chicken


Apricot Cream Cheese Stuffed Chicken

A wonderful family recipe celebrating all things chicken and bacon! The retro combo of cream cheese and apricots just makes it perfect. And look, greens inside so a meal all on its own!


  • 125g cream cheese
  • 150g dried apricots, chopped (we love Alison’s Pantry bulk buy)
  • Handful baby spinach leaves, chopped
  • 4 Waitoa Chicken Breasts (skin off)
  • 8 strips streaky bacon (we love Freedom Farms free range)
  • Salt and pepper
  • Baby potatoes to serve, we love Wilcox Piccolos
  • Drizzle of olive oil


  1. Beat together cream cheese, chopped apricots and spinach – season with ground black pepper and rock salt.
  2. Make pockets in the chicken breasts (split along one side). Stuff the breast with the cream cheese and spinach mix.
  3. Roll each breast in 2 rashers of bacon.
  4. Rinse baby potatoes and place in the roasting pan. Drizzle with olive oil
  5. Cook at 180C for about 45 mins or until no pink juices run when pierced with a skewer.
  6. Serve with the roasted baby potatoes, fresh herbs and a gravy if you desire.
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