Oz
03-12-2008, 04:05 PM
4 boneless, skinless breasts
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4 inch pieces
coarse salt
fresh ground pepper
1/3 cup plain bread crumbs
1 large egg, lightly beaten
1 tbsp olive oil
mint pesto recipe below
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 of the almonds with the
goat cheese and apricots. stuff each breast with one quarter
of the mixture. season with 1/2 tsp salt and 1/4 tsp pepper.
on a plate, combine the bread crumbs and the remaining 1/4
cup of almonds. dip each breast into the beaten egg, then
dredge in the breadcrumb mixture.
heat the oil in a large oven proof 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
15 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
in a food processor, combine the mint and almonds; process
until finely chopped.
with the motor running, gradually pour the oilive oil throught
the feed tube. season with salt. keep at room temperature
until ready to serve. you can store left over pesto in a sealed
container in fridge for up to 2 weeks
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4 inch pieces
coarse salt
fresh ground pepper
1/3 cup plain bread crumbs
1 large egg, lightly beaten
1 tbsp olive oil
mint pesto recipe below
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 of the almonds with the
goat cheese and apricots. stuff each breast with one quarter
of the mixture. season with 1/2 tsp salt and 1/4 tsp pepper.
on a plate, combine the bread crumbs and the remaining 1/4
cup of almonds. dip each breast into the beaten egg, then
dredge in the breadcrumb mixture.
heat the oil in a large oven proof 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
15 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
in a food processor, combine the mint and almonds; process
until finely chopped.
with the motor running, gradually pour the oilive oil throught
the feed tube. season with salt. keep at room temperature
until ready to serve. you can store left over pesto in a sealed
container in fridge for up to 2 weeks