Served with roast veges and a curry dressing, this chicken dish is packed with flavour and can be prepared in advance.
APRICOT-STUFFED CHICKEN WITH ROAST VEGE MEDLEY
Serves: 4-5 Apricot-stuffed chicken
brown onion, finely diced 1 teaspoon finely grated ginger cup chopped dried apricots cup water 600g chicken breasts
cup flour 2 eggs, whisked 11⁄ cups wholemeal breadcrumbs 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
teaspoon curry powder 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 6 minutes. 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 8 minutes. 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
Recipe courtesy of My Food Bag; for more like this go to myfoodbag.co.nz
Stuff and crumb these chicken breasts in advance and then simply store them in the fridge until you’re ready to cook.