Apricot and Almond Stuffed Chicken Breasts
Chicken and apricot is a traditional flavour combination that never fails to disappoint. This recipe is a simple mid-week meal solution.
- Heat oven to 210 degC. Lay chicken breasts (skinned) 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.
- Transfer chicken to a low-sided oven pan. Combine crushed garlic, olive oil, and juice of one lemon in a bowl, then drizzle lightly all over chicken and season with salt and pepper.
- 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.