Ingredients for Apricot And Cashew Stuffed Chicken Breast
- 4 boneless skinless chicken breasts
- 1 cup chopped onion
- 1 cup raw cashews, chopped, divided
- 1/4 cup chopped fresh parsley
- 1/2 cup dried apricots, chopped
- 1/4 cup almond meal
- 4 tablespoons butter, divided
- 1/2 teaspoon salt and 1/4 teaspoon black pepper, plus more for seasoning
- 1 tablespoon olive oil
- toothpicks (for securing chicken)
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How to Make Apricot And Cashew Stuffed Chicken Breast
- Preheat oven to 190°C (375°F).
- Butterfly each chicken breast: Using a sharp knife, cut a deep pocket horizontally almost all the way through, creating a space for the stuffing. Be careful not to cut all the way through.
- Refrigerate the prepared chicken breasts until ready to stuff (optional, but helps with handling).
- In a medium pan, melt 2 tablespoons of butter over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped cashews. Sauté until lightly golden, about 5 minutes.
- Stir in 1/4 cup chopped fresh parsley, 1/2 cup dried apricots (chopped), 1/4 cup almond meal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Spoon the apricot-cashew mixture evenly into the chicken breasts. Roll up the chicken and secure with toothpicks.
- Season the chicken breasts generously with salt and pepper.
- Wipe out the pan, leaving any browned bits behind for added flavor.
- Add 1 tablespoon olive oil to the pan and brown the chicken breasts on both sides over medium-high heat for 2-3 minutes per side. Work in batches if needed.
- Transfer the chicken breasts to a baking dish. Add the remaining 2 tablespoons of butter and the remaining 1/2 cup of chopped cashews to the baking dish.
- Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear, basting occasionally with the pan juices.
- Remove toothpicks before serving. Serve immediately with your favorite vegetables or a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
52g
Fat
69g
Carbs
7g
