Apricot And Pinenut Chicken Stuffing

• 225 g fresh breadcrumbs
• 75 g dried apricots (roughly chopped)
• 35 g pine nuts (toasted)
• 75 g prunes (roughly chopped)
• 1 lemon, zest of
• 30 g butter
• 1 onion, small diced
• 3 teaspoons rosemary, finely chopped
• 1 egg (lightly whisked)
• 1 teaspoon maldon sea salt
• 1/4 teaspoon black pepper

1. In a medium sized bowl combine breadcrumbs, apricots, pinenuts, prunes and lemon zest.
2. In a small fry pan melt butter and saute onion over a medium heat until soft and transparent but not brown. Stir in rosemary.
3. Add onion to the breadcrumb mixture and combine. Add egg and season to taste with salt and pepper.
4. Stuff the chicken and bake as per chicken size. This quantity was ample for a size 26 Tegel chicken.

fresh breadcrumbs, pine nuts, prunes, lemon, butter, onion, rosemary, egg, salt, black pepper

Taken from www.food.com/recipe/apricot-and-pinenut-chicken-stuffing-520204 (may not work)