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Almond-Apricot Chicken with Mint Pesto

If you're not using the pesto immediately, you can store it in a sealed container in the refrigerator for up to two weeks; let come to room temperature before serving.

  • prep: 30 mins
    total time: 50 mins
  • servings: 4


  • 4 boneless, skinless chicken breasts, (6 ounces each)
  • 1/2 cup sliced almonds
  • 2 ounces goat cheese
  • 4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
  • Salt and fresh ground pepper
  • 1/3 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon olive oil
  • Mint Pesto


  1. Step 1

    Preheat oven to 375 degrees. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.

  2. Step 2

    In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots. Stuff each breast with 1/4 of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Step 3

    On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture.

  4. Step 4

    Heat oil in a large nonstick skillet over medium heat. Cook chicken until golden, 3 to 4 minutes on each side. Transfer to oven; bake until cooked through, about 15 minutes. Serve hot with pesto on the side.

Everyday Food, May/June 2003

Reviews (4)

  • 17 May, 2008

    Excellent recipe... easy too. The combination of goat cheese and sweet apricots was fabulous. Crispy breadcrumbs were delicious!

  • 24 Mar, 2008

    Always goes down well in our house- only use the mint leaves in the pesto, any stalks don;t break down and make it taste woody.

  • 15 Feb, 2008

    Our family loves this dish. I like cutting the breast in half lengthwise for smaller portions before stuffing. I found that it tastes great chopped up over spinach salad the next day.

  • 6 Dec, 2007

    I found this recipe relatively easy and the mint pesto definitely goes well with it. I would maybe try feta cheese next time as I felt it could use a little more sharpness. I'll let you know how it goes the next time I make it.