Apricot And Cashew Stuffed Chicken Breast Recipe

Ingredients for Apricot And Cashew Stuffed Chicken Breast

• Chicken Breasts
• Onion
• Raw Cashews
• 1/4 cup fresh parsley, chopped
• Dried Apricots
• 1/4 cup almond meal
• 4 tablespoons butter
• Salt And Pepper
• Olive Oil

How to Make Apricot And Cashew Stuffed Chicken Breast

1. Preheat oven to 190°C (375°F).
2. 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.
3. Refrigerate the prepared chicken breasts until ready to stuff (optional, but helps with handling).
4. 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.
5. 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.
6. Spoon the apricot-cashew mixture evenly into the chicken breasts. Roll up the chicken and secure with toothpicks.
7. Season the chicken breasts generously with salt and pepper.
8. Wipe out the pan, leaving any browned bits behind for added flavor.
9. 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.
10. 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.
11. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear, basting occasionally with the pan juices.
12. Remove toothpicks before serving. Serve immediately with your favorite vegetables or a fresh salad.