Chicken with Apricot and Cashews

  • 4 chicken breasts
  • Milk, for brushing
  • 25g sesame seeds, to coat
  • To Make Stuffing:
  • 75g dried apricots, chopped
  • 75g shredded bran
  • 25g breadcrumbs
  • 25g toasted cashew nuts
  • 25g sunflower margarine
  • 1tsp dried thyme
  • 1 small onion, grated
  • 100ml chicken stock
  • Salt & black pepper, to taste


  1. Preheat oven to 190ºC/375ºF/Gas 5.
  2. Using a sharp knife, cut chicken breast lengthwise about halfway through. Place between two sheets of Clingfilm and beat with a rolling pin to flatten to an even thickness.
  3. Combine all the stuffing ingredients in a bowl and mix well. Pile the mixture down the centre of the chicken breasts and roll up to enclose the stuffing overlapping slightly at the join.
  4. Place on a lightly greased baking sheet and brush with milk. Sprinkle with sesame seeds to coat evenly.
  5. Bake for about 30 minutes, until golden brown and cooked through.
  6. Serve, sliced thinly, hot or cold, with salad.