Name: Apricot and almond stuffed chicken breasts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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