Best Almond Pesto Chicken Recipes

ALMOND-APRICOT CHICKEN WITH MINT PESTO

Steps:

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

CHICKEN WITH ALMOND-PARSLEY PESTO

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
• In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
• Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.

ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI

Steps:

• Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add cheese and oil; pulse a few times until combined. Transfer to a small bowl.
• One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
• Put breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up chicken, starting with the pointed tip of each piece. Secure with two toothpicks, pushing them in sideways at an angle; set aside.
• Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar; season with pepper. Transfer zucchini to a medium bowl, and cover with foil.
• Wipe skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini with 1/4 cup mint. Divide zucchini and chicken among four plates.

ALMOND-APRICOT CHICKEN WITH MINT PESTO

Steps:

• 1. Preheat oven to 375°. 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 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. 3. On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture. 4. 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. Note: To stuff the chicken, use a sharp paring knife to make a horizontal incision in each chicken breast, creating a pocket. Be careful not to slice all the way through

ALMOND-PESTO CHICKEN

Steps:

• Chop the garlic, almonds, and 1 cup basil in a food processor.
• Add 1/4 cup oil, the Parmesan, salt, and 1/4 tsp pepper.
• Spoon 1/2 of the pesto over the chicken and broil on a foil-covered pan for 10 minutes.
• Turn chicken, top with remaining pesto, and broil another 8-10 minutes.
• Chop the tomatos and add the remaining 2 tbs basil, 2 tbs olive oil, 1/8 tsp pepper, and the cider vinegar, and serve over the chicken.