- 4 skinless chicken breasts
- 284g St. Dalfour Apricot fruit spread
- 50gs slithered almonds
- 2 small bunches brocilinni
- 300g butter beans
- Salt & pepper
- 1 tablespoon Olive oil
Turn your oven on and set to 180 degrees (C°)
Over low heat, gently toast the almond slithers in a pan, until golden brown. Set aside.
Under the chicken breasts cut a slit in to the chicken deep enough to stuff in the mixsture. Be careful not to cut all the way through.
In a small bowl combine 5 tablespoons of St. Dalfour Thick Apricot fruit spread and the toasted almonds. Now with a teaspoon stuff the mixture in to the chicken breasts.
Season the chicken with salt and pepper and quickly brown in a hot pan on both sides.
Place the chicken in to a roasting dish and add half a cup of water to the dish. Cover with foil and cook in the oven for 20 -30 minutes. Time will vary depending on the size of the chicken.
10 minutes before the chicken is ready bring to the boil two pots of salted water. When water is boiling add the beans to one pot and brocolinni to the other. Boil for 5 minutes. Strain and place back in to pots to keep warm.
Remove your chicken from the oven and ensure that it is cooked through. Serve together with the vegetables. Any liquid in the roasting dish should be poured over the chicken.
This dish can be enjoyed with a Dry Riesling.