You know those dishes that you just can’t get out of your head? The ones that were so delicious that you could hardly refrain from licking the plate? (Not judging if you do though!) Well, this recipe is that sort of dish. I made it for a couple of girlfriends and they both texted me later thanking me and asking if we could make it again the next night. Love their enthusiasm! Try it out for yourself and let me know what you think.
- 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) — (I used way more than this! As long as you’re buying them…)
- Salt and fresh ground pepper
- 1/3 cup breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- Mint Pesto — (This is a link to the mint pesto that is supposed to go with it, but I wasn’t a huge fan. I personally don’t love mint, but that’s just me.)
- 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.
*Directions taken from: www.MarthaStewart.com with my adaptations noted in parenthesis.
Also, I paired it with a salad and white sweet potato fries! If you haven’t tried a white sweet potato, you need to find one. Stat.