Apricot and Cashew Stuffed Chicken Breast

READY IN: 50mins
Recipe by Jubes

Serve with vegetables or salad to make a complete meal.

Top Review by jswinks

This was tasty! Each bite with the stuffing was marvelous. The chicken otherwise would be too plain, so probably added more stuffing than was called for (or had huge chicken breasts) and made 2 breasts with this recipe. Will make again! (I made almond flour by putting almonds in the magic bullet, worked great!)

Ingredients Nutrition

  • 4 large chicken breasts, skinless and boneless pieces
  • 1 small onion, finely chopped
  • 12 cup raw cashews, chopped, divided
  • 4 tablespoons parsley, chopped
  • 12 dried apricots, chopped
  • 3 tablespoons almond meal (25 grams)
  • 4 tablespoons butter, divided
  • salt and pepper
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
  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. Refrigerate until needed.
  4. In a pan sauté the onions and half the cashews in 2 tablespoons of the butter.
  5. When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.
  6. Fill the chicken pieces, roll and close with toothpicks.
  7. Season well.
  8. Wipe out the pan; add oil and brown the chicken breasts on both sides. Do this in two batches if need be.
  9. Transfer to an oven dish and add the remaining 2 tablespoons butter and cashews.
  10. Bake for 15 minutes until chicken is lightly browned, basting with the pan juices.
  11. Serve with vegetables or salad.

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