Almond-Apricot Chicken With Mint Pesto Recipe

Name: Almond-Apricot Chicken With Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; ½ cup sliced almonds; 2 ounces goat cheese (feta); 4 dried apricots, cut into 1/4 inch pieces; salt; pepper; ⅓ cup breadcrumbs; 1 large egg, lightly beaten; 1 tablespoon olive oil; mint pesto sauce

Servings: persons

4 boneless skinless chicken breasts
½ cup sliced almonds
2 ounces goat cheese (feta)
4 dried apricots, cut into 1/4 inch pieces
salt
pepper
⅓ cup breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
mint pesto sauce

1
Preheat oven to 375 degrees.
2
Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
3
In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots.
4
Stuff each breast with 1/4 of the mixture.
5
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6
On a plate combine breadcrumbs and remaining 1/4 cup almonds.
7
Dip each breast into egg, then dredge in breadcrumb mixture.
8
Heat oil in a large nonstick skillet over medium heat.
9
Cook chicken until golden, 3-4 minutes on each side.
10
Transfer to oven and bake until cooked through, about 15 minutes.
11
Serve hot with pesto on the side.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, ½ cup sliced almonds, 2 ounces goat cheese (feta), 4 dried apricots, cut into 1/4 inch pieces, and more.

Yes, Almond-Apricot Chicken With Mint Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond-Apricot Chicken With Mint Pesto

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