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Pistachio and apricot stuffed chicken

Pistachio and apricot stuffed chicken

Total Time
1 hr 5 min
20 min
45 min
Gather the family and savour a long afternoon at the table with this dish's delicious combination of flavours.


Raw chicken breast with skin

970 g, (buy 6 x 180g breasts)

Dried apricots

¼ cup(s), (40g) finely chopped


2 tbs

Red onion

1 small, finely chopped

White bread

70 g, (1 cup) day old bread, made into breadcrumbs


¼ cup(s), (35g) kernals, lightly toasted and finely chopped


2 tbs

Reduced fat oil spread

1 tbs

Ground cinnamon

¼ tsp

Chicken stock

¾ cup(s), (180mL) salt-reduced

Fresh thyme

2 tsp


  1. Preheat oven to 200°C. Combine the apricot and brandy in a small bowl and set aside for 15 minutes to macerate.
  2. To make the stuffing, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Remove from heat. Add the breadcrumbs, pistachio, thyme and apricot mixture. Season with salt and pepper and stir to combine. Set aside to cool completely.
  3. Using a sharp knife, cut a slit in the side of each chicken fillet to make a small pocket. Spoon the stuffing into pockets and secure each with a toothpick. Season the chicken with salt and pepper. Lightly spray a large flameproof, ovenproof baking dish with oil and heat over medium-high heat. Cook the chicken for 2-3 minutes each side or until golden.
  4. Meanwhile, combine the honey, spread, cinnamon and 1 tablespoon water in a small saucepan over medium-high heat. Bring to the boil. Boil, uncovered, for 5 minutes or until sauce thickens slightly. Brush the skin-side of the chicken with half the glaze. Bake chicken for 15-20 minutes or until cooked through.
  5. Transfer the chicken to a plate and cover to keep warm. Add the stock and remaining glaze to the baking dish and heat over medium-high heat. Bring to the boil. Boil for 5 minutes or until glaze thickens slightly. Serve the chicken drizzled with the sauce.