Chicken Breast with Apricot & Green Peppercorns

Chicken Breast with Apricot & Green Peppercorns



Servings: 4
Preparation time: 10
Cooking time: 12
Total time: 22
Category: Dinner
Cuisine: Australian
Rating: Not rated


  • 8 Large dried apricots, rehydrated, chopped
  • 1/2 cup apple cider vinegar
  • 125 grams unsalted butter at room temperature
  • 2 tspns drained green peppercorns
  • 2 tspns chopped fresh lemon thyme
  • 2 tspns chopped flat-leaf parsley
  • 4 chicken breasts with skin on
  • 1/4 cup chicken stock
  • Extra virgin oil for fying
  • Himalayan salt


  1. Preheat oven to 180°C
  2. Rehydrate the apricots in the apple cider vinegar - place the liquid and the apricots in a saucepan and gently simmer on the stove until the apricots are plump
  3. Remove from the stove and allow to cool slightly.
  4. Strain the apricots (save the liquid) and roughly chop.
  5. Mix the butter, apricots, peppercorns, lemon thyme and parsley together in a bowl by hand - this prevents the ingredients from breaking up too much.
  6. Divide the butter mix into four and push under the skin of each chicken breast using your fingers. Finish by running your hand over the skin to create a smooth surface.
  7. Heat a large non-stick frying pan over a medium- high heat.
  8. Add two tablespoons of extra virgin olive oil
  9. Season each breast with salt and then sear each breast in the pan, skin side down first.
  10. Turn over until both sides are golden brown.
  11. Transfer breasts to a shallow baking dish and place in the oven for 10 - 12 minutes or until cooked through (depending on the size of the breasts)
  12. Once cooked remove from the oven and immediately pour over the liquid from the apricots and the chicken stock. Cover with foil. Allow to rest for 10 minutes
  13. Serve chicken breasts with juices from the baking dish and sides of carrot, snow peas, cauliflower and baby potatoes



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