Back to Almond-Apricot Chicken with Mint Pesto All Reviews for Almond-Apricot Chicken with Mint Pesto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 50 mins Servings: 4 edf_almondchicken0503.jpg

Ingredients Ingredient Checklist 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 (3 tablespoons) Salt and fresh ground pepper 1/3 cup breadcrumbs 1 large egg, lightly beaten 1 tablespoon olive oil Mint Pesto

Cook’s Notes If you’re not using the pesto immediately, you can store it in a sealed container in the refrigerator for up to two weeks; let come to room temperature before serving.

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 50 mins Servings: 4 edf_almondchicken0503.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 50 mins Servings: 4

Recipe Summary

prep: 30 mins total: 50 mins

Servings: 4

prep: 30 mins

total: 50 mins

prep:

30 mins

total:

50 mins

Servings: 4

4

edf_almondchicken0503.jpg

edf_almondchicken0503.jpg

Ingredients

Ingredients

  • 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 (3 tablespoons) Salt and fresh ground pepper 1/3 cup breadcrumbs 1 large egg, lightly beaten 1 tablespoon olive oil Mint Pesto

Directions

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

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.

On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture.

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.

Cook’s Notes If you’re not using the pesto immediately, you can store it in a sealed container in the refrigerator for up to two weeks; let come to room temperature before serving.

Cook’s Notes

If you’re not using the pesto immediately, you can store it in a sealed container in the refrigerator for up to two weeks; let come to room temperature before serving.

Reviews (6)

 Add Rating & Review     25 Ratings   5 star values:        8    4 star values:        5    3 star values:        6    2 star values:        5    1 star values:        1

Reviews (6)

Add Rating & Review     25 Ratings   5 star values:        8    4 star values:        5    3 star values:        6    2 star values:        5    1 star values:        1

Add Rating & Review

25 Ratings 5 star values: 8 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 1

25 Ratings 5 star values: 8 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 1

25 Ratings 5 star values: 8 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 1

  • 5 star values: 8 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       05/08/2018   We love this as a unique way to prepare chicken. Usually I don't bother with the mint pesto anymore as the goat cheese and apricots and almonds are more than enough to make this delicious!  

Martha Stewart Member     Rating: Unrated       06/25/2015   I used fresh mozzarella instead of goat cheese. Personal preference. Also, my kids don't like mint so I made chimchurri to put over the top of it. I served this with couscous and sautéed snap peas. Great recipe and my kids, husband, and I loved it.  

Martha Stewart Member     Rating: Unrated       05/17/2008   Excellent recipe... easy too. The combination of goat cheese and sweet apricots was fabulous. Crispy breadcrumbs were delicious!  

Martha Stewart Member     Rating: Unrated       03/24/2008   Always goes down well in our house- only use the mint leaves in the pesto, any stalks don;t break down and make it taste woody.  

Martha Stewart Member     Rating: Unrated       02/15/2008   Our family loves this dish. I like cutting the breast in half lengthwise for smaller portions before stuffing. I found that it tastes great chopped up over spinach salad the next day.  

Martha Stewart Member     Rating: Unrated       12/06/2007   I found this recipe relatively easy and the mint pesto definitely goes well with it. I would maybe try feta cheese next time as I felt it could use a little more sharpness. I'll let you know how it goes the next time I make it.

    Martha Stewart Member

    Rating: 5 stars 05/08/2018

We love this as a unique way to prepare chicken. Usually I don’t bother with the mint pesto anymore as the goat cheese and apricots and almonds are more than enough to make this delicious!

Rating: 5 stars

Rating: Unrated 06/25/2015

I used fresh mozzarella instead of goat cheese. Personal preference. Also, my kids don’t like mint so I made chimchurri to put over the top of it. I served this with couscous and sautéed snap peas. Great recipe and my kids, husband, and I loved it.

Rating: Unrated

Rating: Unrated 05/17/2008

Excellent recipe… easy too. The combination of goat cheese and sweet apricots was fabulous. Crispy breadcrumbs were delicious!

Rating: Unrated 03/24/2008

Always goes down well in our house- only use the mint leaves in the pesto, any stalks don;t break down and make it taste woody.

Rating: Unrated 02/15/2008

Our family loves this dish. I like cutting the breast in half lengthwise for smaller portions before stuffing. I found that it tastes great chopped up over spinach salad the next day.

Rating: Unrated 12/06/2007

I found this recipe relatively easy and the mint pesto definitely goes well with it. I would maybe try feta cheese next time as I felt it could use a little more sharpness. I’ll let you know how it goes the next time I make it.

All Reviews for Almond-Apricot Chicken with Mint Pesto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Almond-Apricot Chicken with Mint Pesto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest