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Lemon chicken stuffed with sun-dried tomatoes and apricot cheese

Lemon chicken stuffed with sun-dried tomatoes and apricot cheese is built on Olive Oil, Caster Sugar, and White Wine Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Cover with another sheet of cling film and flatten the chicken with a rolling pin or meat mallet.

2. 2

   Remove the cling film.

3. 3

   Season with salt and freshly ground black pepper, then roll up the chicken around the stuffing, securing with a cocktail stick.

4. 4

   Heat the oil in an ovenproof frying pan and sear the stuffed chicken on all sides until golden-brown, about 3-4 minutes.

5. 5

   Sprinkle over the lemon zest and squeeze over the juice.

6. 6

   Transfer to the oven and roast for about 10-12 minutes, or until completely cooked through.

7. 7

   For the citrus spinach, place the spinach into a bowl with the lemon juice, oil, salt and freshly ground black pepper and stir well.

8. 8

   For the pepper sauce, heat the oil in a pan and gently fry the onion, garlic and orange pepper for 4-5 minutes.

9. 9

   Add the chilli flakes, sugar, white wine vinegar and orange juice and simmer for 6-7 minutes, or until the sauce is reduced and sticky and the peppers are soft.

10. 10

    To serve, heat a frying pan until hot and place the lemon halves, cut-side down, in the pan. Leave for 4-5 minutes, until charred.

11. 11

    Place a bed of citrus spinach on a serving plate and top with the stuffed chicken (remove the cocktail sticks).

12. 12

    Arrange the chargrilled lemon halves to one side and the pepper sauce in a small bowl on the other side.