Stuffed Chicken Breasts Marrakech

• 1/2 cup finely chopped soft dried apricots
• 1 green onion, minced
• 1 large clove garlic, crushed
• 2 Tbsp snipped parsley
• 2 Tbsp diced black pitted olives
• 6 ( 6 ounces each) skinless boneless chicken breast halves
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 Tbsp vegetable oil
• 1/2 cup chicken broth
• 1/2 cup apricot nectar
• 1 tsp cornstarch
• 1 Tbsp lemon juice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp ground ginger
• 2 Tbsp sliced almonds
• 2 Tbsp finely minced crystallized ginger
• 2 Tbsp snipped mint
• 1/2 tsp orange zest
• garnish- mint sprigs

1. Combine the apricots, onion, garlic, parsley and olives in a small bowl. Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Divide the apricot mixture evenly among each pocket. Season the chicken with salt and pepper. Heat the oil in a large non-stick skillet over medium high heat. Add the stuffed breasts and cook 6 minutes on each side or till the chicken is fork tender. Remove the chicken from the pan to a plate. Cover and keep warm. To the skillet add the broth and nectar. Bring to a boil. Combine the cornstarch and lemon juice and spices till well mixed. Add to the pan and cook till thickened and bubbly. Stir in the rest of the ingredients. Serve the sauce over each chicken breast on a warmed dinner plate then garnish with mint. A scoop of hot cooked couscous is a nice accompaniment.

apricots, green onion, clove garlic, parsley, black pitted olives, chicken breast halves, salt, ground pepper, vegetable oil, chicken broth, apricot nectar, cornstarch, lemon juice, ground cinnamon, ground cumin, ground ginger, almonds, ginger, mint, orange zest, mint sprigs

Taken from www.epicurious.com/recipes/member/views/stuffed-chicken-breasts-marrakech-1208400 (may not work)