A twist on a family favourite, this clever apricot chicken dish is ready in just 20 minutes.
- 40g dried apricots, finely chopped
- 550g Kent pumpkin, peeled, deseeded, cut in 1cm-thick slices
- 1 large coliban potato, peeled, cut into 1cm-thick slices
- 2 teaspoons butter
- 2 shallots, ends trimmed, thinly sliced
- 80g baby spinach leaves
- Olive oil spray
- 4 small (about 180g each) single chicken breast fillets
- 1 1/2 tablespoons bought basil pesto
- Baby spinach leaves, extra, to serve
- Place the apricot in a small heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain.
- Cook the pumpkin and potato in a saucepan of boiling water for 10 minutes or until soft.
- Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 2 minutes or until the spinach wilts. Add the apricot to the spinach mixture and stir to combine. Season with salt and pepper.
- Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the apricot mixture evenly among pockets. Season with salt and pepper.
- Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Add the chicken and cook for 3 minutes each side or until cooked through. Thickly slice.
- Drain the pumpkin mixture and return to the pan. Place over medium heat and stir to remove excess moisture. Mash until smooth. Stir in the pesto. Season with salt and pepper.
- Divide the mash among serving plates. Top with the chicken. Serve with spinach.