Chicken breast with apricots, pine nuts and fresh herbs

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

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.

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

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 .