Cheesy Apricot Chicken Bake


Recipe by Lisa Huff from Snappy Gourmet

Serves 4

Prep time: 10 min.
Cook time: 45 min.

1 tbsp olive oil
4 small boneless, skinless chicken breasts
salt and pepper (to taste)
1⁄2 c mayonnaise
1 tbsp dijon mustard
1 tsp dried dill
1 1⁄2 c Swiss cheese (shredded)
1 c panko bread crumbs
1⁄4 c melted butter

Preheat oven to 350 degrees. 

Brush oil over bottom and sides of 8x8 baking dish or oval casserole pan. Place chicken breasts on bottom of pan in single layer and sprinkle salt and pepper on top.

In medium mixing bowl, mix together mayonnaise, mustard, 3 tablespoons of juice from Libby’s® Apricot Halves, and dill until well combined. Stir in cheese. Spread mixture over chicken breasts.

Remove Libby’s® Apricot Halves from remaining juice, discard juice. Coarsely chop apricots. Spoon apricots of cheese mixture on chicken. Top with breadcrumbs. Drizzle melted butter over bread crumbs.

Bake chicken uncovered at 350 degrees for about 30-45 minutes or until cooked through.

SNAPPY TIPS: Baking time may vary depending on size of chicken breasts. You can easily multiply this recipe and place in larger baking dish.

SNAPPY SUBSTITUTIONS: Instead of Swiss cheese, you could use an Italian blend or mozzarella. 

GLUTEN FREE OPTION: Substitute gluten-free cracker crumbs or bread crumbs for the bread crumbs, or omit crumbs all together. 

LIGHTER OPTION: Substitute lighter and/or reduced fat cheese and mayonnaise.