Baked chicken with apricot and couscous stuffing

Name: Baked chicken with apricot and couscous stuffing
Yield: 8 servings
Cuisine: Bake
Ingredients: 12.00 chicken breast fillets; 750.00 g couscous cooked; 200.00 g pine nuts; 250.00 g apricots dried, chopped; 125.00 ml fresh parsley chopped; 45.00 ml fresh mint chopped; 30.00 ml garlic cloves, crushed; 15.00 ml fresh ginger chopped; 150.00 ml orange juice; salt and freshly ground black pepper to taste

8 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

12.00

chicken breast fillets

STUFFING

750.00 g	couscous — cooked
200.00 g	pine nuts
250.00 g	apricots — dried, chopped
125.00 ml	fresh parsley — chopped
45.00 ml	fresh mint — chopped
30.00 ml	garlic — cloves, crushed
15.00 ml	fresh ginger — chopped
150.00 ml	orange juice
	salt and freshly ground black pepper — to taste

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Method:

Preheat oven to 180 ºC.
STUFFING: Mix all ingredients and refrigerate until ready to use.
Place chicken fillets between 2 pieces of plastic wrap. Flatten with a meat mallet to make thin schnitzels.
Arrange fillets lengthways in 3 rows of 4 each (no gaps) on a large piece of foil. Spoon half the stuffing on chicken. Roll up lengthways until ends just meet, using foil as a guide and to secure roll.
Place seam side down, on a baking sheet and bake for 30 to 40 minutes. Remove foil.
Serve hot or cold, sliced.