Almond Apricot Stuffed Chicken

Ingredients

• 4 boneless, skinless,
  chicken breasts
• 1/2 cup sliced almonds
• 4 dried apricots,
  cut into1/4-inch pieces
• 1/3 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoon olive oil
• Salt and Ground Pepper

Optional Ingredients

• 1 1/2 pounds asparagus
• 1 tablespoon olive oil
• 1 teaspoon lemon pepper seasoning

Preparation

Preheat oven to 375°.
Line a baking sheet with aluminum foil.
Place asparagus on prepared baking sheet. Drizzle with olive oil; sprinkle with lemon pepper seasoning. Toss to coat asparagus and Set aside.

Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
In a small a bowl combine 1/4 cup almonds with apricots. Stuff each breast with 1/4 of the mixture. Season with salt and pepper
On a plate season breadcrumb with salt and pepper add the 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb.
Heat oil in a large nonstick skillet over medium heat. Cook chicken until golden 3 to 4 minutes on each side.
Transfer to a bake pan and cover with aluminum foil to keep the moisture when baked (add some oil if needed).
Bake asparagus and chicken for about 15 minutes or until cooked through.

Yield

4 servings