Almond Apricot Chicken With Mint Pesto Recipes

ALMOND-APRICOT CHICKEN WITH MINT PESTO

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.

APRICOT ALMOND CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
• Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
• Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
• Let stand for 5 minutes before serving.

ALMOND-APRICOT CHICKEN WITH MINT PESTO

Steps:

• 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.