Apricot Almond Chicken


  • Makes4 servings

The sweet flavours of this dish really pop. Try serving it over a bed of rice.


  • 4 boneless, skinless chicken breasts

  • 1/2 cup sliced almonds

  • 60 g goat cheese, or blue cheese, crumbled

  • 1/4 cup apricot chutney, or jam

  • 1/2 tsp coarse salt

  • freshly cracked black pepper

  • 1/2 cup fresh bread crumbs

  • 1 tbsp chopped parsley

  • 1 egg, lightly beaten

  • 1 tbsp butter

  • olive oil


  • Preheat oven to 375°F (190°C). Using the tip of a sharp knife, cut a slit about 4 in (10 cm) long in 1 side of each chicken breast to create a pocket.

  • In small bowl, combine half of the almonds with the cheese, apricot chutney and half the salt and pepper. Stuff each breast with a quarter of the almond mixture.

  • In a shallow dish, combine remaining almonds with bread crumbs, parsley and remaining salt and pepper. Dip each breast into the beaten egg, then dredge in crumb mixture to coat completely.

  • In large ovenproof skillet, heat oil and butter over medium heat. Cook chicken until golden, 3 to 4 minutes on each side. Transfer to oven; bake until cooked through - about 15 minutes. Transfer to platter and serve warm with seasonal vegetables and roasted potatoes.

  • Makes 4 servings.

This article was originally published on Nov 01, 2009

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