LOCATION: Recipes >> Poultry >> Apple Apricot
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Apple Apricot
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APPLE AND APRICOT CHICKEN
1/2 cup chopped dried apricots
1/2 cup boiling water
1 apple
1/4 tsp freshly grated nutmeg
4 single chicken breasts
1 cup water
1/4 tsp freshly grated nutmeg, extra
freshly ground black pepper
1/4 cup plain yoghurt
Soak the apricots in the boiling water for 30 minutes. Drain and
reserve liquid. Peel and grate the apple. Mix the apple, drained
apricots and first measure of nutmeg together. Remove skin from
the chicken breasts. Make a pocket in each of the chicken breasts
and press one quarter of the mixture into the pocket of each breast.
Place breasts with the apricot juice into a roasting pan. Bake at
180 C for 25 minutes or until golden brown. Remove the chicken
from the pan and keep warm.
Add the 1 cup of water and second measure of nutmeg to the pan.
Stir over heat to loosen the sediment. Reduce over heat until
thickened. Season with ground pepper and stir in the yoghurt.
Serve the chicken with the sauce.
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