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Almond-Apricot Chicken with Mint Pesto

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    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.
    Everyday Food, May/June 2003
    • Prep Time 30 minutes
    • Total Time 50 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

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

    Recipe Reviews

    • Copenhagenmama
      17 May, 2008

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

    • lucyrobinson
      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.

    • fish-n-flight
      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.

    • bessiedog
      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.

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