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Chicken, Bacon and Apricot Wraps
8 dried apricots, chopped 8 dried pitted prunes, chopped ½ cup dried cranberries or cherries ¼ cup brandy or cointreau ½-¾ cup ricotta or sieved cottage cheese salt and ground black pepper 8 chicken supremes or single breasts 8 rashers bacon juice of 1 lemon
© Annabel Langbein Media
Mix chopped fruits with brandy. Microwave for 5 minutes or stand for an hour to absorb. Cool. Mix in ricotta.
Season chicken pieces and wrap a rasher of bacon around the circumference of each piece so its sits up like a small collar. Top with a small handful of the fruit mixture. Chill until ready to cook.
Heat oven to 200°C. Place wraps on a baking tray or roasting dish (lined with baking paper to save on washing up), squeeze over lemon juice and bake in the oven for 20 minutes until pale gold and the juices run clear when chicken is skewered in the centre. Leave to stand for 5 minutes.
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