Almond Apricot Chicken With Mint Pesto Recipes

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ALMOND-APRICOT CHICKEN WITH MINT PESTO



Almond-Apricot Chicken with Mint Pesto image

Categories     Chicken     Nut     Poultry     Sauté     Dinner     Dried Fruit     Mint     Tree Nut     Almond     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14

4 boneless, skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)
Mint Pesto Ingredients
3 cups lightly packed fresh mint
1/4 cup sliced almonds
1/2 cup extra-virgin olive oil
Coarse salt

Steps:

  • To Prepare The Chicken
  • 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 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.
  • 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.
  • 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.
  • To Prepare The Mint Pesto
  • 1. In a food processor, combine the mint and almonds; process until finely chopped.
  • 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.

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