ingredients
serves 4
12 dried apricots
four 125 g (4 oz) chicken breasts
2 tbsp (30 ml) lemon juice
3/4 stick (6 Tbsp) 75 g butter
4 tbsp (60 ml) chopped fresh parsley
salt and freshly ground pepper
8 oz (225 g) courgette (zucchini)s, cut into 0.5-cm (1/4 inch) slices
method
1. Soak the apricots overnight in cold water.
2. Skin the chicken breasts and divide each into six even-sized pieces. Place on a flat plate, sprinkle with lemon juice, cover and leave while preparing remaining ingredients.
3. Beat the butter until soft and beat in the parsley with plenty of seasoning.
4. Drain the apricots, halve and pat dry. Stuff the hollow of each apricot with butter.
5. Thread the chicken breasts, stuffed apricots and courgettes alternatively on to flat-bladed kebab skewers. Place in the grill pan without the rack and grill gently for about 25 minutes, turning and basting frequently with pan juices. Serve as soon as possible with juices spooned over.
