Apricot & almond chicken breasts

Cut a pocket in the skin- and boneless chicken breasts and stuff them with a mixture of dried almonds (cut in pieces), soft goat cheese, and chopped almond slices or slivers (if you mix the ingredients with your hands, you then get to lick it off your fingers, very tasty).

Dip chicken breasts in a beaten egg and then coat in a mixture of breadcrumbs & more of the chopped almonds. Cook in the oven at 350 F / 175 C until your meat thermometer tells you the inside is cooked. I have recently discovered that a meat thermometer is actually quite useful.

Served here with a mint-almond "pesto" (mint leaves & almond slices in the mixer, add olive oil) and mashed cannellini beans with additional chopped mint. Cannellini beans according to a quick google search are "White Italian kidney beans" and known, for those in the know,  as Cannellini in French.