Apricot and Cashew Stuffed Chicken Breast Recipe

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Apricot and Cashew Stuffed Chicken Breast

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Ingredients:

Serving

4 large chicken breasts, skinless and boneless pieces
1 small onion, finely chopped
1/2 cup raw cashews, chopped, divided
4 tbsp parsley, chopped
12 dried apricots, chopped
3 tbsp almond meal (25 g)
4 tbsp butter, divided
salt and pepper
2 tbsp olive oil

Directions:

Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
Cut a deep pocket towards the tip through the side of each piece of chicken breast, being careful not to cut all the way through.
Refrigerate until needed.
In a pan sauté the onions and half the cashews in 2 tablespoons of the butter.
When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.
Fill the chicken pieces, roll and close with toothpicks.
Season well.
Wipe out the pan; add oil and brown the chicken breasts on both sides. Do this in two batches if need be.
Transfer to an oven dish and add the remaining 2 tablespoons butter and cashews.
Bake for 15 minutes until chicken is lightly browned, basting with the pan juices.
Serve with vegetables or salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	615.23 Kcal (2576 kJ)
Calories from fat	355.39 Kcal
		% Daily Value*
Total Fat	39.49g	61%
Cholesterol	169.77mg	57%
Sodium	771.27mg	32%
Potassium	1032.74mg	22%
Total Carbs	17.6g	6%
Sugars	8.14g	33%
Dietary Fiber	2.27g	9%
Protein	53.58g	107%
Vitamin C	6.7mg	11%
Vitamin A	0.1mg	5%
Iron	2.7mg	15%
Calcium	42.1mg	4%

Amount Per 100 g
Calories	189.4 Kcal (793 kJ)
Calories from fat	109.41 Kcal
		% Daily Value*
Total Fat	12.16g	61%
Cholesterol	52.27mg	57%
Sodium	237.44mg	32%
Potassium	317.94mg	22%
Total Carbs	5.42g	6%
Sugars	2.51g	33%
Dietary Fiber	0.7g	9%
Protein	16.5g	107%
Vitamin C	2.1mg	11%
Iron	0.8mg	15%
Calcium	13mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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