Ingredients Jump to Instructions ↓

  1. 4 skinless chicken breast fillets

  2. 16 slices pancetta

  3. 60 g dried apricots

  4. 20 g pine nuts

  5. 1 small handfuls oregano

  6. 1 small handfuls sage

  7. 1 small red onion

  8. 1 banana shallots

  9. 1-2 tbsp butter

  10. 250 ml white wine

  11. 100 ml double cream

  12. 1 small handfuls tarragon , chopped

Instructions Jump to Ingredients ↑

  1. Chicken breast with apricots, pine nuts and fresh herbs Method 1. Preheat the oven to 180C/gas 5.

  2. For the stuffing: in a small processor, blend the apricots, pine nuts, oregano, sage, and red onion to a rough paste. Make a cut lengthways at the side of each chicken breast to form a pocket. Fill each breast with the apricot mixture, close up and wrap with 4 slices of pancetta.

  3. Place the chicken in an ovenproof dish and roast for 30-40 minutes, until the chicken is cooked through and the stuffing is hot.

  4. For the sauce: fry the shallot gently in a little of the butter. Add the wine and cook until the liquid has reduced by about half. Add the cream and tarragon and simmer until reduced to a sauce consistency. Just before serving, add a small knob of butter and stir well. Serving suggestion : this recipe is terrific served with creamy Dauphinois potatoes and sweet Vichy carrots .


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