Baked chicken with apricot and couscous stuffing

Recipe from: 5/26/1999 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • 12
    chicken breast fillets
  • STUFFING
  • 750
    g
    couscous, cooked
  • 200
    g
    pine kernels
  • 250
    g
    dried apricots, chopped
  • 125
    ml
    chopped parsley
  • 45
    ml
    chopped mint
  • 30
    ml
    crushed garlic
  • 15
    ml
    chopped fresh ginger
  • 150
    ml
    orange juice
  • salt and milled black pepper to taste
 

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.
 

Read more on: poultry  |  bake
 

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