Chevre-Stuffed Chicken with Apricot Glaze Recipe

INGREDIENTS

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons goat cheese
• 2 tablespoons part-skim ricotta cheese
• 4 tablespoons chopped shallots, divided
• 1 teaspoon California Olive Ranch® Olive Oil
• 2/3 cup reduced-sodium chicken broth
• 2 tablespoons apricot spreadable fruit
• 1 tablespoon lemon juice
• 1 teaspoon spicy brown mustard
• 1 teaspoon minced fresh parsley