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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.
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