Apricot And Cashew Stuffed Chicken Breast

1. 1

   Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).

2. 2

   Cut a deep pocket towards the tip through the side of each piece of chicken breast, being careful not to cut all the way through.

3. 3

   Refrigerate until needed.

4. 4

   In a pan saute the onions and half the cashews in 2 tablespoons of the butter.

5. 5

   When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.

6. 6

   Fill the chicken pieces, roll and close with toothpicks.

7. 7

   Season well.

8. 8

   Wipe out the pan; add oil and brown the chicken breasts on both sides. Do this in two batches if need be.

9. 9

   Transfer to an oven dish and add the remaining 2 tablespoons butter and cashews.

10. 10

    Bake for 15 minutes until chicken is lightly browned, basting with the pan juices.

11. 11

    Serve with vegetables or salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.