4 60
Print Recipe

Sticky Apricot Stuffed Chicken


  • 4 skinless chicken breasts
  • 40g couscous
  • 40ml boiling water
  • 4 Goulburn Valley Apricot Halves, chopped (reserve the juice)
  • ½ red onion, finely chopped
  • 1 tbsp olive oil
  • 3 tbsp honey
  • 1 handful coriander leaves, finely chopped


  1. Pre-heat oven to 170°C
  2. Put couscous in bowl and pour over boiling water. Cover for 5 minutes
  3. Heat half the olive oil in a fry pan over medium heat. Add onion and cook until soft and translucent.
  4. Grease a roasting tin with remaining olive oil.
  5. Fluff up couscous with a fork, season, stir in onion, coriander and apricots plus 1 tsp of apricot juice per serving. (4 serves = 4 tsp apricot juice)
  6. Cut into each chicken breast length-ways to create a pocket and stuff with the couscous mixture.
  7. Place 4 breasts in roasting tin and drizzle them with honey.
  8. Pour 1 tbsp apricot juice around the base of the chicken per serving. (4 serves = 4 tbsp apricot juice) and cook in oven 20-25 minutes.
  9. Plate and drizzle the sticky pan juice over the chicken.


Sticky Apricot Stuffed Chicken

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!