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Almond-Apricot Chicken with Mint Pesto

This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.

Source: Everyday Food, May/June 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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24
  • jolynn715
    25 JUN, 2015
    I used fresh mozzarella instead of goat cheese. Personal preference. Also, my kids don't like mint so I made chimchurri to put over the top of it. I served this with couscous and sautéed snap peas. Great recipe and my kids, husband, and I loved it.
    Reply
  • Copenhagenmama
    17 MAY, 2008
    Excellent recipe... easy too. The combination of goat cheese and sweet apricots was fabulous. Crispy breadcrumbs were delicious!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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