I loved this paleo recipe from Chef Alain Braux. I can attest this paleo apricot and basil pesto chicken (Poitrine de Poulet Garni au Pesto et Abricots in french) was truly delicious. It was incredibly easy to make and it was perfect for the busy household. I only suggest you double the recipe as the leftovers were to die for. The flavors danced in my mouth. Yummmmmy! Be sure and serve the chicken alongside Chef Alain’s Paleo grilled zucchini hummus recipe , gluten free and dairy free of course. You could use a “plain” store bought hummus loaded with beans, but why?
Chef Alain Braux says: Here’s an original way to add a touch of sweetness to stuffed chicken breast. It’s amazing how apricot and pesto work so well together. Your kids will love it too.
Paleo Apricot and Basil Pesto Chicken - Poitrine de Poulet Garni au Pesto et Abricots -
- 4 chicken breasts (about 1½ lbs)
- 2 oz dried apricot halves, chopped (1/3 cup)
- 1 teaspoon almond flour
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Juice from ½ a lemon
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- 1 pinch ground black pepper
- Preheat your oven to 350F.
- In your food processor, combine the apricots and almond flour.
- Pulse until finely chopped.
- Remove and set aside.
- In the same processor bowl, combine the remaining pesto ingredients together and process until a paste forms.
- Fold in the chopped apricots and set aside.
- Slice the breast horizontally to 'butterfly' but do not slice all the way through, in order to create a pocket to fill with the pesto.
- Fill the chicken with the pesto (save a little for the topping); place seam-side down (so the 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 the left over apricot pesto evenly over each chicken breast. Put back in the oven and finish cooking.
- Serve and enjoy!