Almond-Apricot Chicken with Mint Pesto

By surethingjoemayo

Ingredients

• 4 Boneless, skinless chicken breasts, (6 ounces each)
• ½ cup Sliced Almonds
• 2 oz. Goat Cheese
• 4 Dried Apricots, cut into ¼-inch pieces (3 tablespoons)
• Salt And Fresh Ground Pepper
• ⅓ cup Breadcrumbs
• 1 large Egg, lightly beaten
• 1 tbsp. Olive Oil
• Mint Pesto

Preparation

Step 1

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

2. In a small bowl, combine ¼ cup almonds with the goat cheese and apricots. Stuff each breast with ¼ of the mixture. Season with ½ teaspoon salt and ¼ teaspoon pepper.

3. On a plate, combine breadcrumbs and remaining ¼ 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.