ALMOND-APRICOT CHICKEN WITH MINT PESTO
Steps:
- To Prepare The Chicken
- 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 1/4 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 nonstick 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.
- To Prepare The Mint Pesto
- 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.
ALMOND-APRICOT CHICKEN WITH MINT PESTO
This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- 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.
ALMOND-APRICOT CHICKEN WITH MINT PESTO
Yield 4
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375°. 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 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. 3. On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture. 4. 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. 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
ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI
Making these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add cheese and oil; pulse a few times until combined. Transfer to a small bowl.
- One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
- Put breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up chicken, starting with the pointed tip of each piece. Secure with two toothpicks, pushing them in sideways at an angle; set aside.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar; season with pepper. Transfer zucchini to a medium bowl, and cover with foil.
- Wipe skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini with 1/4 cup mint. Divide zucchini and chicken among four plates.
Nutrition Facts : Calories 339 g, Cholesterol 103 g, Fat 13 g, Fiber 3 g, Protein 45 g, Sodium 532 g
ALMOND CHICKEN WITH APRICOT SAUCE
With its fruity, slightly sweet apricot sauce, this tender chicken entree is full of flavor, not fat. When my children were all at home, they would rate a new recipe on the scale of 1 to 10. This is one of the 10's. -Erma Yoder, Millersburg, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
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