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Kind of sort of inspired by something I caught on some cooking program but with, err, different ingredients (for example the original was stuffed with susage and pistachios which I'm eager to try). I chopped a handful of half-dried apricots roughly and softened them in some butter, seasoning and cayenne pepper. Meanwhile I butterflied some chicken breasts and laid them each on four rashers of smoked back bacon which were lying on the non-shiny side of a piece of tinfoil. I spooned some of the apricot mixture onto each and then rolled them up into tubes and twisted the ends of the foil tightly to make a delicious meaty cracker type shape. These I poached in chicken stock for about 6-8 minutes (later I remembered that the original recipe I saw just poached them in boiling water) and then took out to cool before leaving them in the fridge for 30-45 minutes. The nice thing about this is that you can prepare the parcels the day in advance and then only finish them on the night. Once they were cool I fried them in a little olive oil until the bacon was browned. Meanwhile I'd reduced the stock by, well, a lot (8/10s or so) and added some cider vinegar for sharpness and some milk to take away the saltiness. Once the chicken was rested I sliced it at an appropriately cheffy angle and served it on a salad with the sauce drizzled on top. And some Djion mustard. http://thegestalt.org/simon/food/apricot_chicken/ The dish was a *leeetle* salty possibly because it was quite poor quality bacon and because of the reduced stock. I think this was the recipe I saw http://www.timesonline.co.uk/article/0,,4382-1599528_2,00.html but the funny thing was, in my mind the stuffing was prunes which is what inspired me to do the recipe in the first place because I had chicken breasts, bacon and dried apricots. But I can't find any recipe like that.
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