Ingredients
2 boneless chicken breasts
½ cup chopped fresh apricots
1 tsp SIDS CRAZY SALT
2 tbsp shredded Cheddar cheese
1 tbsp dried bread crumbs
1 tbsp butter
¼ cup cider
¼ cup chicken stock
1 tbsp water
1½ tsp cornflour
1 tbsp chopped fresh parsley, for garnish
SIDS SALT & PEPPER to taste
Directions
Combine apricot, cheese, SIDS CRAZY SALT and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 6 mm thickness. Divide apricot mixture between chicken breasts and roll up each breast. Secure with soaked toothpicks.
Melt butter or margarine in a 17 cm frypan. Completely brown stuffed chicken breasts. Add cider, chicken stock then cover and simmer for 15-20 minutes until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornflour then stir into juices in pan. Cook and stir until thickened then season with SIDS SALT & PEPPER. Pour gravy over chicken and garnish with parsley. Serve.
