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Meat
Medium
4 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
Take advantage of the short apricot season and freeze this fruity dish for times when you crave apricots but can’t get them.
4 chicken breasts, sliced in the center to create a pocket shape
oil, for sautéing
4 tablespoons Gefen Honey or silan (date honey)
2 tablespoons chili sauce
4 tablespoons oil
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
2 onions, diced
2 tablespoons oil
10 fresh apricots, diced
1/2 cup Baron Herzog Chenin Blanc or other semidry white wine
2 tablespoons sugar
8 fresh apricots, diced
1/2 cup sugar
1 tablespoon Heaven & Earth Lemon Juice
water, to cover
Combine all marinade ingredients in a bowl. Add chicken breasts and marinate for two hours.
To prepare the filling, sauté onions in oil until golden. Add the apricots and sauté lightly. Add wine, sugar, and cinnamon and cook until the apricots are soft. Allow to cool and then stuff the chicken breasts with the mixture.
Heat oil in a frying pan over high heat. Shake excess marinade from chicken breasts and sauté until golden on both sides, about five to eight minutes.
To prepare the sauce, combine apricots with sugar, lemon juice, and water to cover in a small saucepan and bring to a boil over medium heat. Reduce heat to a simmer and cook until soft. Drain liquid from apricots and blend in a hand blender or food processor until smooth. Rewarm if necessary before pouring over chicken. Serve immediately.
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