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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1⁄2 cup  sliced almonds
• 2  ounces  goat cheese (feta)
• 4  dried apricots, cut into 1/4 inch pieces
•  salt
•  pepper
• 1⁄3 cup  breadcrumbs
• 1  large egg, lightly beaten
• 1  tablespoon olive oil
•  mint pesto sauce

Directions

1. Preheat oven to 375 degrees.
2. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
3. In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots.
4. Stuff each breast with 1/4 of the mixture.
5. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. On a plate combine breadcrumbs and remaining 1/4 cup almonds.
7. Dip each breast into egg, then dredge in breadcrumb mixture.
8. Heat oil in a large nonstick skillet over medium heat.
9. Cook chicken until golden, 3-4 minutes on each side.
10. Transfer to oven and bake until cooked through, about 15 minutes.
11. Serve hot with pesto on the side.