One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes

INGREDIENTS

Chicken breast, skin on boneless

1 cup

Basil, fresh

3 cloves

Garlic

Lemon, zest of

1 1/2

lbs Red and purple potatoes, small

Egg

3/4 cup

Apricot preserves

1 tbsp

Balsamic vinegar

1/4 tsp

Red pepper

1/2 tsp

Salt + pepper

1 tsp

Seasoned salt

4 tbsp

Olive oil

1/2 cup

Walnuts, lightly toasted

6 oz

Brie

2 oz

Cream cheese