Apricot Almond Chicken

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4 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.