Apri­cot-stuffed chicken


Served with roast veges and a curry dress­ing, this chicken dish is packed with flavour and can be pre­pared in ad­vance.


Serves: 4-5 Apri­cot-stuffed chicken 1⁄ brown onion, finely diced

2 1 tea­spoon finely grated gin­ger 1⁄ cup chopped dried apri­cots

2 1⁄ cup wa­ter

4 600g chicken breasts 1⁄ cup flour

2 2 eggs, whisked 11⁄ cups whole­meal bread­crumbs

4 1 ta­ble­spoon olive oil Roast vege med­ley 600-800g pump­kin or or­ange ku­mara, peeled, diced 2cm 1 red, yel­low or or­ange cap­sicum, core and seeds re­moved, sliced 2cm 1 ta­ble­spoon olive oil 1 head broc­coli, cut into small flo­rets 2-3 hand­fuls baby spinach leaves Curry dress­ing 3 ta­ble­spoons may­on­naise 1⁄ tea­spoon curry pow­der

2 2 tea­spoons mild sweet chilli sauce 1 tea­spoon vine­gar (e.g. white wine, red wine, cider) Pre­heat the oven to 200°C. Line two oven trays with bak­ing pa­per. Cook the onion, gin­ger, apri­cots and wa­ter in a saucepan on low to medium heat, stir­ring of­ten, un­til pulpy, about 6min­utes. Add a lit­tle ex­tra wa­ter if it dries out. Re­move from the heat, sea­son with salt and pep­per and set aside. Toss the pump­kin/ku­mara and cap­sicum on the first pre­pared tray with the oil and sea­son with salt and pep­per. Roast for 12 min­utes. Rinse the broc­coli in cold wa­ter and toss with the roasted veg­eta­bles on the tray to cook a fur­ther 8min­utes. Re­move from the oven to cool slightly, then toss through the spinach. Pat the chicken dry with pa­per tow­els. Use your hand to press down on the chicken, slice part-way through the mid­dle hor­i­zon­tally, leav­ing a hinge. Spread a lit­tle of the apri­cot mix­ture over one open side of chicken breast and fold over to en­case the fill­ing. Re­peat with each breast. If you do not have whole chicken breasts to fill, do not stuff; crumb the breasts and re­serve the re­main­ing apri­cot fill­ing to serve. Put the flour, whisked eggs and bread­crumbs into 3 sep­a­rate, shal­low bowls or plates; sea­son the chicken with salt, coat each chicken breast first in flour, then egg, then bread­crumbs. Put onto the sec­ond pre­pared tray and driz­zle with olive oil, po­si­tion on an oven rack higher than the veg­eta­bles, and cook the whole breasts for 15-20 min­utes, and par­tial breasts for 10-15 min­utes (de­pend­ing on thick­ness) un­til chicken is just cooked through. Rest chicken for 2–3 min­utes then slice thickly. Mix the curry dress­ing in­gre­di­ents to­gether, sea­son with salt and pep­per. To serve, di­vide the roast vege med­ley and sliced chicken be­tween plates. Driz­zle over the curry dress­ing.


Stuff and crumb th­ese chicken breasts in ad­vance and then sim­ply store them in the fridge un­til you’re ready to cook.

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