Chicken Breast with Apricot and Green Peppercorn Stuffing
Step 1: Preheat the oven to 180C.
Step 2: Rehydrate the apricots in the Verjuice or water by placing the liquid and apricots in a pot and simmering gently until they have plumped up.
Step 3: Remove from the stove and allow to cool slightly. Strain (reserving the Verjuice) and roughly chop.
Step 4: Mix the butter, apricots, peppercorns and herbs together in a bowl by hand as this prevents the ingredients from breaking up too much.
Step 5: Divide the butter mixture equally between the four breasts and push the butter gently under the skin of each breast using your hands. Finish by running your hand over the skin to create a smooth surface.
Step 6: Heat a large non frying pan over medium high heat. Add two tablespoons of Extra Virgin Olive Oil.
Step 7: Season each breast with sea salt and sear each breast in the pan, skin side down first, and then turn over until golden on both sides.
Step 8: Transfer to a shallow sided baking tray and place into the oven for 10-12 minutes depending on the size of the breast.
Step 9: Remove from the oven and immediately after you take out of the oven pour over the reserved Verjuice and Chicken Stock and allow to rest for 10 minutes, loosely covered with foil. Serve with juices from the baking tray.
150g 8 Dried Moorepark Apricots rehydrated and chopped
60ml ½ cup Verjuice for rehydrating
125g unsalted butter at room temperature
2 tspn green peppercorns drained
2 tspn fresh lemon thyme chopped
2 tspn flat leaf parsley chopped
880g 4 chicken breasts with skin on
30ml For frying Extra Virgin Olive Oil
To taste salt flakes
60ml ¼ cup Chicken Stock