CHICKEN MOSTARDA
6 chicken breasts, skin on, 110g dried apricots, juice 1 orange, 225g curd cheese, salt, pepper,30ml sherry vinegar, 5ml brown sugar, 15ml whole grain mustard, 110ml vegetable oil.
Oven: 180C/Gas 4
Serves: 6
Source: Katie Stewart
METHOD
Cut apricots into small pieces, soak in orange juice till plump. Process curd cheese, apricots, juice, salt & pepper. Spoon apricot mix into pocket under skin. Marinate covered with sherry, sugar, mustard & oil, mixed, overnight. Bake 30/35 mins. Serve with reduced marinade. Can be served cold.