Everyone is looking for a new way to cook chicken. This one is especially great for Rosh Hashanah or Passover. This is a version of a dish I had in Israel.
Makes 8 servings
1. Remove filets from chicken breasts and freeze for satays or stir-fries. Make a slit through the thickness of each chicken breast. Combine 3 tbsp/15mL olive oil with salt, rosemary and lemon peel.¬† Reserve.
2. Heat remaining 1 tbsp oil in a skillet and add onions, garlic and apples to pan.¬†Cook gently until lightly browned - about 5 to 10 minutes. Add honey, apricots, dates, figs and apple juice. Cook a few minutes. Add rosemary, thyme, lemon juice and salt and pepper to taste. Cool.
3. Place about 2 tbsp stuffing in each pocket. Arrange chicken on a baking sheet lined with parchment paper. Brush with olive oil mixture. Cover with aluminum foil and bake 10 minutes in a preheated 350F oven. Remove foil and bake 20 to 25 minutes longer, basting with the pan juices every 10 minutes, until just cooked through (a meat thermometer inserted into the thickest part should read 165F).¬† Remove chicken to a platter lined with herbs and lemon slices. Add a little stock or water if necessary to pan juices and spoon over chicken.