Almond-Apricot Chicken

4 boneless skinless chicken breasts (approx 6 oz each)
1/2 c sliced almonds
2 oz goat cheese
4 dried apricots, cut into 1/4 inch pieces
sea salt and fresh ground pepper
1/3 c breadcrumbs
1 large egg, lightly beaten
1 tbsp olive oil

-Preheat oven to 375F
-cut a slit in one side of each chhicken breast to creat a pocket about 4 inches long
-In a small bowl, combine 1/4 c almonds with the goat cheese, apricots and season with salt and pepper. Stuff each breast with 1/4 of the mixture.
-on a plate, combine breadcrumbs and remaining 1/4 c almonds. Dip each breast into egg then dredge in breadcumb mixture.
-Heat oil in a large non-stick skillet over medium heat. Cook chicken until golden, 3-4 minutes on each side. Transfer to oven; bake until cooked through, about 30-40 minutes. You can check by carefully opening a pocket on the largest chicken breast.