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Recipe

Apricot and almond stuffed chicken breasts

A quick and easy way to add heaps of flavour to chicken breasts.

Nov 10, 2007 6:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Apricot and almond stuffed chicken breasts
  • 4 skinless chicken breasts
  • 410 gram can apricot halves, drained of juice
  • 2 clove garlic, crushed
  • 2 tablespoon olive oil
  • juice of 1 lemon
  • salt and freshly ground black pepper
  • 1/3 cup flaked almonds

Method

Apricot and almond stuffed chicken breasts
  • 1
    Heat oven to 210C. Lay chicken breasts on a board. Cut a deep slit in one side of each chicken breast to create a good-sized pocket. Insert two or three apricot halves into each slit.
  • 2
    Transfer chicken to a low-sided oven pan. Combine crushed garlic, olive oil, and lemon juice in a bowl, then drizzle lightly all over chicken and season with salt and pepper.
  • 3
    Roast for 15 minutes. Remove from oven, scatter chicken with almonds, then return to the oven to roast for a further 5 minutes. Serve immediately.

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