Apricot And Cashew Stuffed Chicken Breast - cooking recipe

Ingredients

4 large chicken breasts, skinless and boneless pieces
1 small onion, finely chopped
1/2 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

Preparation

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 saute 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.