Goat Cheese Apricot and Sage Stuffed Chicken Breasts

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion (about 1/2 large onion)
• 2 small cloves garlic, minced
• 1 tablespoon chopped fresh sage leaves
• Salt and freshly ground black pepper
• 1/4 cup dried apricots (about 2 ounces), plumped in hot water, drained, and cut into 1/4-inh pieces
• 1/2 cup fresh goat cheese (2 to 3 ounces), (or use fromage blanc or softened cream cheese)
• 2 whole boneless, skinless chicken breasts (about 2 pounds total), each cut in half lengthwise
• 1 egg, lightly beaten
• 1 cup Japanese panko crumbs or use toasted coarse bread crumbs
• 5 tablespoons unsalted butter
• 2 tablespoons white wine
• 1/2 cup unsalted chicken stock
• Whole fresh sage leaves, for garnish

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