Herbed Chicken With Apricot and Pecan Potato Baskets Recipes

Ingredients :

8 chicken breast fillets

2 tbsp butter

6 mushrooms, chopped

1 tbsp chopped pecan nuts

1/2 cup chopped, Virginia style boiled ham

1/2 cup coarse whole wheat breadcrumbs

1 tbsp chopped parsley, plus some whole leaves to garnish

salt and pepper

toothpicks to secure rolls

Sauce :

2 tsp cornstarch

1/2 cup white wine

1/4 cup butter

1/4 cup apricot chutney

Potato Baskets :

4 large baking potatoes

6 oz pork sausage meat

1 x 8 oz can apricots in natural juice, drained and quartered

1/4 tsp cinnamon

1/2 tsp grated orange peel

2 tbsp maple syrup

2 tbsp butter

1/4 cup chopped pecan nuts, plus additional pecan halves to garnish

1. Place the chicken breasts between two sheets of waxed paper and flatten with a rolling pin or mallet.
2. Melt the butter in a pan and sauté the mushrooms, pecans, and ham.
3. Stir in the breadcrumbs and parsley, and season to taste.
4. Divide this mixture between the chicken breasts and roll up and secure each one with a toothpick.
5. Refrigerate while making the sauce.
6. Put the potatoes in the oven to bake at 325F while you prepare the sauce.
7. Mix the cornstarch with a little of the wine to make a smooth paste.
8. Put the remaining wine in a pan and add this paste.
9. Simmer until smooth, and add the butter and the apricot chutney and cook for about 5 minutes, stirring constantly.
10. Place the chicken breasts in a shallow ovenproof dish and pour over the sauce.
11. Bake in the oven (do not adjust the temperature) for 20 minutes, basting several times.
12. When the potatoes are cooked through, cut them in half and scoop out the inside, leaving a reasonable layer within the shell.
13. Mash the potato and place in a mixing bowl.
14. Fry the sausage meat and remove some of the fat that come off.
15. Add the remaining ingredients and cook for 1 minute.
16. Add the sausage meat mixture to the potato and blend gently.
17. Fill the potato shells.
18. Sprinkle the pecan halves over the top, put in the oven with the chicken and bake for another 30 minutes.
19. Remove the chicken breasts from the oven and then drain the sauce into a separate container.
20. Slice the breasts, put on to individual plates and pour the sauce over the top.
21. Serve with the potato baskets and garnish with parsley leaves.

Serves 8

The potato baskets make a pretty addition to the chicken and could easily have different fillings when you feel the need for a change.

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