ALMOND-APRICOT CHICKEN WITH MINT PESTO
This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
- In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots. Stuff each breast with 1/4 of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium heat. Cook chicken until golden, 3 to 4 minutes on each side. Transfer to oven; bake until cooked through, about 15 minutes. Serve hot with pesto on the side.
ALMOND-APRICOT CHICKEN WITH MINT PESTO
Steps:
- To Prepare The Chicken
- 1. Preheat the oven to 375°F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
- 2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
- 4. Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.
- To Prepare The Mint Pesto
- 1. In a food processor, combine the mint and almonds; process until finely chopped.
- 2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.
CHICKEN WITH ALMOND-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
- In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
- Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.
APRICOT PESTO-GLAZED CHICKEN
Get your sweet-and-savory on with this delicious Apricot Pesto-Glazed Chicken. Get out the fresh basil and parsley and let's get started!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat greased grill to medium heat.
- Place chicken, top sides down, on cutting board; sprinkle with Italian seasoning.
- Blend all remaining ingredients except preserves in blender until smooth; spread onto chicken to within 1/2 inch of sides. Fold in both long sides of each chicken breast, then roll up starting at one short end. Secure with wooden toothpicks.
- Grill, seam sides down, 18 to 20 min. or until done, turning after 10 min. and brushing with preserves for the last 5 min. Remove and discard toothpicks before serving chicken.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
APRICOT CHICKEN WITH ALMONDS
Steps:
- Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
- Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
- While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
- Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
- Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
ALMOND-APRICOT CHICKEN WITH MINT PESTO
This is a Martha Stewart recipe. A friend made this for a Lions Club dinner. I haven't tried it, but my friend said it is very good and everyone liked it.
Provided by Toni in Colorado
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
- In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots.
- Stuff each breast with 1/4 of the mixture.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- On a plate combine breadcrumbs and remaining 1/4 cup almonds.
- Dip each breast into egg, then dredge in breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium heat.
- Cook chicken until golden, 3-4 minutes on each side.
- Transfer to oven and bake until cooked through, about 15 minutes.
- Serve hot with pesto on the side.
Nutrition Facts :
ALMOND CHICKEN WITH APRICOT SAUCE
With its fruity, slightly sweet apricot sauce, this tender chicken entree is full of flavor, not fat. When my children were all at home, they would rate a new recipe on the scale of 1 to 10. This is one of the 10's. -Erma Yoder, Millersburg, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
APRICOT ALMOND CHICKEN
"This tender chicken topped with sweet apricot preserves and crunchy almonds is special enough for guests, yet requires no complicated cooking," notes Betty Due of Mendota, Illinois. The hearty brown rice, with colorful flecks of red and green pepper, makes a pretty accompaniment.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken. , Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. , Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 456 calories, Fat 11g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 143mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
ALMOND-PESTO CHICKEN
Make and share this Almond-Pesto Chicken recipe from Food.com.
Provided by ChrisMc
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the garlic, almonds, and 1 cup basil in a food processor.
- Add 1/4 cup oil, the Parmesan, salt, and 1/4 tsp pepper.
- Spoon 1/2 of the pesto over the chicken and broil on a foil-covered pan for 10 minutes.
- Turn chicken, top with remaining pesto, and broil another 8-10 minutes.
- Chop the tomatos and add the remaining 2 tbs basil, 2 tbs olive oil, 1/8 tsp pepper, and the cider vinegar, and serve over the chicken.
Nutrition Facts : Calories 516.2, Fat 35.4, SaturatedFat 7.9, Cholesterol 124.7, Sodium 401.1, Carbohydrate 5.1, Fiber 2, Sugar 2.4, Protein 43.3
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