Friday, June 20, 2008
This recipe has a delicious rice and dried fruit filling and can be cooked in either a conventional or microwave oven. For a complete dinner, serve the chicken with boiled baby new potatoes and a selection of fresh steamed vegetables. Recipe serves 4.
4 double chicken breast fillets
1 ounce (30 g) polyunsaturated margarine
1 large onion, sliced
1 cup apricot nectar
2 tablespoons reduced cream
1 tablespoon chopped fresh parsley
1/2 cup cooked rice
1/2 ounce (15 g) polyunsaturated margarine
2 tablespoons chopped dried apricots
1 tablespoon sultanas
1. Spoon a quarter of the seasoning over one side of each breast, fold over to enclose seasoning, secure with toothpicks. Melt margarine in large frying pan (or microwave on High for about 1 minute), add chicken, cook over medium heat for 2 minutes on each side (or microwave on High 2 minutes).
2. Remove chicken from pan, transfer to ovenproof dish. Add onion to pan, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until onion is soft. Spoon onion over chicken, drizzle with half the nectar, bake, uncovered, in moderate oven for about 25 minutes (or microwave on High for about 15 minutes) or until chicken is tender. Remove chicken from dish, keep warm, reserve pan juices.
3. Combine remaining nectar, reserved pan juices, cream and parsley in small saucepan, stir over medium heat (or microwave on High for about 2 minutes) until heated through, serve over chicken.
Seasoning: Combine all ingredients in small bowl; mix well.