Almond-Apricot Chicken with Mint Pesto
Elegant chicken breasts stuffed with a flavorful mixture of goat cheese, dried apricots, and almonds, then coated in almond-breadcrumb crust and served with fresh mint pesto. A sophisticated main dish that combines sweet, tangy, and savory flavors.
Ingredients
- •4 pieces boneless, skinless chicken breast halves (6 ounces each)
- •½ cup sliced almonds
- •2 ounces goat cheese
- •4 pieces dried apricots, cut into 1/4-inch pieces (3 tablespoons)
- •1 to taste Coarse salt and fresh ground pepper
- •⅓ cup plain breadcrumbs
- •1 large large egg, lightly beaten
- •1 tablespoon olive oil
- •1 portion Mint Pesto (recipe below)
- •3 cups lightly packed fresh mint
- •¼ cup sliced almonds
- •½ cup extra-virgin olive oil
- •1 to taste Coarse salt
Cooking Instructions
- 1.
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.
5 min
- 2.
2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
10 min
- 3.
3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
10 min
- 4.
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.
25 min
- 5.
1. In a food processor, combine the mint and almonds; process until finely chopped.
5 min
- 6.
2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.
5 min
