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Servies 4
Prep Time: 30 minutes
Total Time: 50 minutes |
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4
boneless, skinless chicken breasts (6 oz each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tbsp)
Salt and fresh ground pepper
1/3 cup breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil |
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Preheat
oven to 375°. 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.
Note: To stuff the chicken, use a sharp paring knife to make a horizontal
incision in each chicken breast, creating a pocket. Be careful not to slice
all the way through. |
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