The addition of goat cheese, apricots, and pesto lends a Mediterranean flavor to chicken. The pesto is made with fresh mint and almonds, rather than the usual basil and pine nuts.
Recipe information
Yield
Serves 4
Ingredients
Mint Pesto Ingredients
Preparation
To Prepare The Chicken
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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
Step 5
1. In a food processor, combine the mint and almonds; process until finely chopped.
Step 6
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.
