Stuffed Apricot Chicken

Ingredients

SERVES 4
RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 5

1 cup cooked Basmati rice
½ cup dried apricots small dice
1 teaspoon salt-reduced chicken-style stock powder
¼ cup shallots sliced
1½ tablespoons Thai chilli stir fry paste
4 x 125g raw skinless chicken breasts
Toothpicks
Cooking spray

SAUCE

½ teaspoon crushed ginger (in jar)
¼ cup brandy
1 cup apricot nectar
1 teaspoon salt-reduced chicken-style stock powder
2 teaspoons cornflour
¼ cup water

Method

Preheat oven 180°C fan forced. Combine rice, apricots, stock powder, shallots and chilli paste together.

Using a sharp knife, make a pocket lengthways inside each chicken breast (don’t cut all the way through). Use your finger to widen and open the hole to allow for filling.

Spoon a quarter of the mixture into each breast pocket. Push filling deep into breast, then seal opening with toothpicks.

Place chicken onto a baking tray that has been generously coated with cooking spray. Spray over top of chicken. Bake 25-30 minutes or until chicken is cooked through.

SAUCE

In a small saucepan that has been coated with cooking spray, sauté ginger for 15 seconds, add brandy.

Using a whisk stir in apricot nectar and stock powder. Blend cornflour with water and whisk into pot, bring to boil. Pour a quarter of sauce over top of each chicken breast.

VARIATION

For mango chicken replace dried apricots with dried mango and apricot nectar with mango nectar.

SUITABLE TO BE FROZEN.

NUTRITIONAL INFORMATION

PER SERVE

FAT TOTAL 3.5g
SATURATED 0.9g
FIBRE 1.7g
PROTEIN 29.9g
CARBS 25.8g
SUGAR 17.3g
SODIUM 202mg
KILOJOULES 1202 (cals 286)
GI RATING LOW

Credits: Annette Sym

Photo Credits: Annette Sym