Almond-Apricot Chicken with Mint Pesto

Ingredients:
4 boneless, skinless chicken breast halves (6 oz each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)

1. Preheat the oven to 375. 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 olive oil in a large ovenproof non-stick skillet over medium heat. Cook the chicken until golden, 3-4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.

Mint Pesto:
1. In a food processor, combine 3 cups lightly packed fresh mint and 1/4 cup sliced almonds; process until finely chopped.
2. With the motor running, gradually pour 1/2 cup evoo (extra virgin olive oil) through the feed tube. Season with coarse salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the fridge for up to 2 weeks, letting it come to room temp before serving.

from Food Everyday's Great Food Fast recipe book.

*Note: It's easier than it sounds! I even substitute feta for goat cheese, and often skip the pesto and serve with rice.