Rating: 3.56 stars
25 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1

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

Everyday Food, May/June 2003

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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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Reviews (6)

25 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
05/08/2018
We love this as a unique way to prepare chicken. Usually I don't bother with the mint pesto anymore as the goat cheese and apricots and almonds are more than enough to make this delicious!
Rating: Unrated
06/25/2015
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.
Rating: Unrated
05/17/2008
Excellent recipe... easy too. The combination of goat cheese and sweet apricots was fabulous. Crispy breadcrumbs were delicious!
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Rating: Unrated
03/24/2008
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.
Rating: Unrated
02/15/2008
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.
Rating: Unrated
12/06/2007
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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