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:
  • Total Time:
  • Servings: 4
Almond-Apricot Chicken with Mint Pesto

Source: Everyday Food, May/June 2003

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.

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