Sticky Apricot Stuffed Chicken

Method

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.