Apricots add a touch of sweetness to this scrumptious stuffed chicken breast.

Apricot & Basil Pesto Chicken1

Apricot & Basil Pesto Chicken1

Apricot & Basil Pesto Chicken

Marla Hingley
Apricots add a touch of sweetness to this scrumptious stuffed chicken breast.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4

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.
Tried this recipe?Let us know how it was!

 

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2 Comments

  1. I want to learn all about the gluten free food. I am eighty years young and think it would help me.

  2. I want spicy recipes for my son who has recently diagnosed celiac disease. The recipes that contains on vegetables, chicken and lentils, please help.

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