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.