clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Paleo Apricot and Basil Pesto Chicken – Poitrine de Poulet Garni au Pesto et Abricots –

  • Author: Chef Alain Braux
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: French


Delicious basil with apricots and chicken in perfect harmony.


  • 4 chicken breasts (about 1 1/2 lbs)
  • Pesto:
  • 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 1/2 a lemon
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt
  • 1 pinch ground black pepper


  1. Preheat your oven to 350F.
  2. Pesto:
  3. In your food processor, combine the apricots and almond flour.
  4. Pulse until finely chopped.
  5. Remove and set aside.
  6. In the same processor bowl, combine the remaining pesto ingredients together and process until a paste forms.
  7. Fold in the chopped apricots and set aside.
  8. Chicken:
  9. 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.
  10. 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.
  11. Bake at 350°F for about 40 minutes.
  12. 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.
  13. Serve and enjoy!


If you don’t have time or the ingredients to prepare a pesto, use a pre-made gluten-free and dairy-free pesto.

Please do not miss a post

Sign up and you can receive wonderful recipes delivered to your box.



Tina Turbin

PaleOmazing Logo