Recipe - Boned Chicken With Apricots And Pecans

3 Kg; (6 1/211lb) free, (3 to
5)
; range chicken,
; boned (get your
; butcher to do this)
2 lg Chicken breasts
4 Thin slices parma ham
1 Glass dry white wine
1 tablespoon Olive oil
100 g Pecans; (3 1/2oz)
100 g Apricots; (3 1/2oz)
Salt and pepper
For the oregano pesto
4 teaspoon Fresh oregano
2 tablespoon Fresh parsley
2 Cloves garlic
2 tablespoon Toasted pine nuts
2 tablespoon Extra virgin olive oil
3 tablespoon Freshly grated parmesan
cheese
1 Pinches salt and grind of
pepper

Preheat the oven to 200øC/400øF/gas mark 6

To make the pesto, blend all the ingredients but the cheese in a small
blender. Blend until smooth, then stir in the parmesan.

Spread half the pesto on the inside of the flattened carcass of the
boned bird. Layer with pecans and apricots. Wrap the chicken breasts
in 2 slices of the parma ham amd place these centrally on the pesto.
Now spread the remaining pesto on top of them. Wrap the boned bird
around these to make a neat joint. Put the joint in a terrine or 900g
(2lb) loaf tin. Pour around the wine, brush the breasts of the bird
with olive oil and season with salt and pepper. Cover loosely with
foil. Roast for 1 One half hours, removing the foil and basting after 1
hour. Baste 20 minutes later.

Remove from the oven and leave to cool in the tin, then refrigerate
overnight. Remove from the tin, place on a board and cut across into
slices about 2 1/2cm (1 inch) thick. Drizzle with a little extra
virgin olive oil and scatter the plate with fresh coriander and flat
leaf parsley. Serve with a wedge of lemon.

Converted by MC_Buster.

Per serving: 260 Calories (kcal); 20g Total Fat; (69% calories from
fat); 16g Protein; 4g Carbohydrate; 46mg Cholesterol; 47mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.