ALMOND-APRICOT CHICKEN WITH MINT PESTO

ALMOND-APRICOT CHICKEN WITH MINT PESTO image

Yield 4

Number Of Ingredients 9

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4 boneless, skinless chicken breasts (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3tablespoons)
Salt and fresh ground pepper
1/3 cup breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
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