Apricot Almond Chicken

  • Makes4 servings

A sweet take on poultry


  • 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

  • 1/2 tsp freshly cracked black pepper

  • 1/2 cup fresh bread crumbs

  • 1 tbsp chopped parsley

  • 1 egg, lightly beaten

  • 1 tbsp butter

  • 1 tbsp olive oil


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

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

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

  • In large oven-proof skillet, heat oil and butter over medium heat. Cook chicken, turning, 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.

This article was originally published on Feb 01, 2009