| 1. | Work from the thick end of the chicken breast to cut a deep pocket towards the tip. |
| 2. | In a pan sauté the onions and half the cashews in 1 Tbs butter. When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well. Fill the chicken, roll and close with toothpicks. Season well. |
| 3. | Wipe out the pan, add oil and brown the chicken breasts on both sides. |
| 4. | Transfer to an oven dish and add the remaining butter and cashews. Bake for 15 minutes at 190°C, until chicken is lightly browned, basting with the pan juices. Serve with vegetables or salad. |
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