Almond-Apricot Chicken with Mint Pesto


Serves 4

  • 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


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.

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