Almond-Apricot Chicken with Mint Pesto
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.
4 boneless skinless chicken breast halves (6 oz each)
½ c. sliced almonds
2 oz goat cheese
4 dried apricots, cut into ¼ inch pieces (3 TBSP)
Coarse salt and fresh ground pepper
⅓ c. plain breadcrumbs
1 lg. egg, lightly beaten
1 TBSP olive oil
Mint Pesto (see recipe)
Preheat the oven to 375°F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
In a small bowl, combine ¼ c. of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with ½ tsp. salt and ¼ tsp. pepper.
On a plate, combine the breadcrumbs and the remaining ¼ c. almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
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.
-
- Recipe byKiley
- Viewed 88 times
PREP TIME: 30 min
TOTAL TIME: 50 min
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.
MOST POPULAR RECIPES:
meat & poultryMake Your
Own Cookbook. It's Easy!
Turn your favoriterecipes into a beautiful
family cookbook, or...
a fundraiser cookbook, personalized cookbook, online cookbook, junior league cookbook, kids cookbook, or any recipe book, it's easy and fun!
- Free Cookbook Software!
Quick & easy, make your own cookbook in minutes. - Free Online Cookbook
Your digital cookbook, store your recipes in one place. - Personalized Cookbook
Design cookbook from 100 beautiful cover images.
one moment, loading recipe.....