Almond-Apricot Chicken with Mint Pesto

prep time:: 30 min
total time:: 50 min

Serves 4

The addition of goat cheese, apricots, and pesto lends a Mediterranean flavor to chicken. The pesto is made with fresh mint and almonds, rather than the usual basil and pine nuts.

ingredients

4 boneless skinless chicken breast halves (6 oz each)
1/2 c. sliced almonds
2 oz goat cheese
4 dried apricots, cut into 1/4 inch pieces (3 TBSP)
Coarse salt and fresh ground pepper
1/3 c. plain breadcrumbs
1 lg. egg, lightly beaten
1 TBSP olive oil
Mint Pesto (see recipe)

directions

1
Preheat the oven to 375°F. 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 c. of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
3
On a plate, combine the breadcrumbs and the remaining 1/4 c. almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
4
Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.

notes

MINT PESTO 3 c. light packed fresh mint 1/4 c. sliced almonds 1/2 c. extra-virgin olive oil Coarse salt In a food processor, combine the mint and almonds; process until finely chopped. With the motor running, gradually add olive oil and salt.

Source: Kiley