Apetina

Materials

• 4x skinless chicken breasts - trimmed of any fat
• 1 medium red onion - diced
• 1 tbsp. olive oil
• 50g/2oz pecan nuts - chopped
• 3 tbsp. fresh breadcrumbs
• Zest and juice of 1 lemon
• Few sprigs of fresh thyme
• Black pepper
• 1x pack APETINA cubes
• 4 cocktail sticks
• 50g/2oz butter

Method

Preheat oven to 180°C (160°C for fan assisted ovens) 400°F/Gas Mark 6.

Gently sauté the onion in the oil until tender. Remove pan from heat and stir in the crumbs, lemon zest, chopped pecan nuts, thyme leaves and half of the APETINA cubes - drained. Mix well.

With a sharp knife make horizontal slits in the chicken breasts to create a 'pocket' in each. Divide the cheese mixture between the four, pressing well into the cavities. Use the cocktail sticks to skewer close the pockets and then place the chicken breasts in an ovenproof dish greased well with some of the butter.

Pour the lemon juice over the chicken and dot with the remaining butter and a few sprigs of thyme. Then bake for 20 minutes, or until the chicken is cooked. (Allow a little extra cooking time if the chicken breasts are particularly large.) Serve hot with seasonal vegetables of your choice.