Almond Apricot Chicken with Mint Pesto -- From Kathleen

(image borrowed from ayoska.wordpress.com)

I am participating in a recipe swap that should result in about 36 new recipes, so as I get them, I'm going to post them here.

ALMOND APRICOT CHICKEN WITH MINT PESTO
SERVES 4
TOTAL TtME:50 MINUTES
PREP TIN4E: 3O MINUTES

4 boneless, skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 7+-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, liqhtly beaten
1 tablespoon olive oil

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 ¼ 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 non-stick 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 l5 minutes. Serve hot with the mint pesto on the side.

MINT PESTO

3 cups lightly packed fresh mint
1/4 cup sliced almonds
1/2 cup extra-virgin olive oil
Coarse salt

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.