Fruit-Stuffed Chicken Breasts

• 1 1/3 lb potatoes, peeled and quartered
• 2/3 lb celeriac, peeled and chopped
• 3 oz butter
• Pinch None nutmeg
• 1 oz chives, finely chopped
• 1/2 cup milk
• 3 oz prunes
• 1 inch ginger, peeled and grated
• 1 None apple, peeled, cored and cubed
• 1 tbsp lemon juice
• 4 None chicken breasts
• None None flour, for dusting
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1/2 cup apple juice
• 1 tbsp cornstarch, made into a paste with 2 tbsp water

1. Boil the potatoes and celeriac in salted water for 20-25 mins, until soft. Drain, return to the pan and add 2 oz of the butter, the nutmeg, most of the chives and the milk and mash.
2. Meanwhile, place the prunes in a bowl with the ginger, apple and lemon juice and mix well. Preheat the oven to 350u0b0F.
3. Cut a slit in the side of each chicken breast to create a pocket. Season with salt and freshly ground black pepper. Fill each pocket with 1-2 tbsp of the prune and apple mixture (reserve the remaining fruit). Secure with cocktail sticks to keep the filling enclosed. Lightly dust the chicken filets with flour.
4. Heat the oil in a large non-stick frying pan, add the chicken and cook for 2-3 mins on each side, until lightly golden. Transfer the chicken to the oven and cook for 8-10 mins until the chicken is cooked through and no pink remains.
5. Deglaze the frying pan with the wine, stock and apple juice. Add the remaining butter and simmer for 2-3 mins. Stir in the cornstarch paste and season with salt and freshly ground black pepper. Add the reserved fruit and bring to a boil, simmer until thickened.
6. Serve the chicken breasts with the fruity sauce and the mashed potato. Garnish with the remaining chives.

potatoes, celeriac, butter, nutmeg, chives, milk, prunes, ginger, apple, lemon juice, chicken breasts, flour, olive oil, white wine, chicken stock, apple juice, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/21847 (may not work)