Apricot & Basil Pesto Chicken
Apricots add a touch of sweetness to this scrumptious stuffed chicken breast.
Apricot & Basil Pesto Chicken
Apricots add a touch of sweetness to this scrumptious stuffed chicken breast.
Ingredients
- 4 chicken breasts
Pesto:
- 1/3 cup dried apricot halves + 1 tsp rice flour
- 1 cup fresh basil leaves
- 2 Tbsp Parmesan
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1 garlic minced
Topping:
- 1/4 cup apricot preserves
Instructions
- For Pesto: in a mini food processor, combine apricots and rice flour. Pulse until until finely chopped. Remove and set aside. Combine remaining pesto ingredients together until a paste forms (or you get the consistancy you want). Stir in the diced apricots and set aside.
- Prepare chicken: either slice horizontally to 'butterfly' the breast (to create a pocket to fill with the pesto), or pound chicken with mallet to 1/4" thick (spread on pesto, then roll-up). Once you have filled the chicken with the pesto, place (seam-side down or use toothpicks to secure so pesto doesn't come out) onto a lined baking sheet.
- Bake at 350°F for about 40 minutes. About 10 minutes before removing from oven, spread some apricot preserves (melt in microwave first if too thick to spread) over each chicken breast.
Notes
For an even quicker dish, use prepared GF pesto.
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