Chicken breast with apricots, pine nuts and fresh herbs

A punchy stuffing and tarragon cream sauce add decadence to this dinner party dish from Jonathan and Liesl Cantelo-Jones
Chicken breast with apricots, pine nuts and fresh herbs
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 4 skinless chicken breast fillets
  • 16 slices pancetta

For the stuffing

  • 60 g dried apricots
  • 20 g pine nuts
  • 1 small handfuls oregano
  • 1 small handfuls sage
  • 1 small red onion

For the sauce

  • 1 banana shallot
  • 1-2 tbsp butter
  • 250 ml white wine
  • 100 ml double cream
  • 1 small handfuls tarragon, chopped

Tips and Suggestions

Pancetta is high in salt, so try using half the amount in this recipe. For more information on healthy eating see eatwell.gov.uk.

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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