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Healthy Recipes


Chicken with apricot and hazelnut stuffing

If you have an abundance of apricots this summer then this chicken dish is a good way to use them up.

The stone fruit, honey, feta, nuts and Ras el hanout combine well to provide a Moroccan flavour to this chicken dish

Whether they are served hot with a spicy sauce or sliced cold to have with a salad or picnic lunch, these  stuffed chicken breasts are great.


2 chicken breasts,raw
4 Tbsp wholemeal breadcrumbs, fresh
1/2 onion, raw, diced finely
2 fresh apricots, diced
2 Tbsp hazelnuts,chopped
2 Tbsp feta cheese,diced
1½ tsp Ras el hanout
Rind of 1 lemon, thinly sliced

100mls water

2 apricots, sliced
Coriander, fresh, to garnish

Spicy Sauce

75mls lemon juice
1 Tbsp cornflour
½ tsp Ras el hanout
75ml water
2 tsp honey


  1. Cut the chicken breast in half cross-wise then slice each piece of chicken almost in half to form a “butterfly like” steak
  2. Combine all the stuffing ingredients except the water and garnishing into a bowl and stir well.
  3. Place 2 Tbsp of the stuffing onto half of each butterfly of chicken then close to form a parcel.
  4. Secure each stuffed parcel of chicken with a toothpick or string.
  5. Place the stuffed chicken breasts into a shallow baking dish with the water.
  6. Cover with foil and bake for 45-50 minutes at 180°C until cooked.
  7. During the last 10 minutes of cooking time add the sliced apricots (garnish).
  8. Remove the toothpicks/string carefully from the stuffed chicken and transfer the chicken to a platter and garnish with the (now) cooked sliced apricots and some coriander. Put the platter aside in a warming drawer.
  9. To make the spicy sauce pour the juices from the baking dish into a glass ovenproof jug, add  the lemon juice, cornflour mixed with the water, Ras el hanout and honey and microwave on high stirring as it thickens. Serve separately alongside the chicken
  10. Garnish with fresh coriander and serve with boiled brown rice and salad.

Serves 4

Each serving contains: Energy 937kJ/223 kcal; Protein 24g; Fat 8.5g; Saturated fat 2.6g; Carbohydrate 10.5g; Sugar 8.5g; Dietary fibre 2.1g; Sodium 234mg


  • Use 10 dried apricots if the fresh ones aren’t available saving 4 for the garnish.
  • In place of apricots you can use fresh nectarines or a mix of both
  • If feta cheese is unavailable use ricotta or cottage cheese


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