Apricot and Cashew Stuffed Chicken Breast

Recipe by Jubes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

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
Advertisement

DIRECTIONS

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