Apricot Chicken Breasts

P30 minutes C55 minutes S4


4 medium chicken breasts
salt and pepper, to taste
4 slices white toast bread, crust removed
50g mascarpone
8 Riviana Apricot Halves
1 tbsp parsley, chopped
6 medium Sebago potatoes
3 tbsp vegetable oil
2 bunches bok choy
Riviana Balsamic Glaze, to serve


Place each chicken breast between two sheets of plastic wrap and flatten with a meat cleaver. Season with salt and pepper.


Dice the bread into small pieces. Add mascarpone and combine well. Dice the apricots and add to the bread. Add chopped parsley and combine well without mashing the ingredients.


Divide the apricot mixture between 4 chicken breasts and spread out evenly with a knife. Roll the chicken breast and secure with toothpicks. Wrap the chicken into plastic wrap and poach for 20 minutes in simmering water.


Meanwhile, peel the potatoes and cut into large wedges, heat the oil in a brat pan and fry the potatoes on both sides for about 5 minutes or until golden brown and cooked through. Blanch the bok choy and season with salt.


To assemble the dish, place the bok choy and potato wedges in the centre of the plate. Slice the chicken breast in 3 to 4 pieces and place on top. Serve immediately with balsamic glaze.

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