Method
- In a small bowl, mix 1 tablespoon of the oil with the honey, the lemon juice and the curry powder.
- Using a small sharp knife, carefully cut a pocket in each of the chicken breasts. Put the chicken breasts in a dish, pour over the honey mixture and turn to coat. Set aside while you make the filling.
- For the filling, dry-fry the pine nuts in a small pan for 1 minute, or until olden, stirring all the time. Finely chop the sultanas and apricots and place in a bowl. Add the rice, pine nuts, allspice, cinnamon and cloves and mix throughly. Season with salt and pepper to taste.
- Carefully spoon the rice filling into the pockets in the chicken breasts. Close up and secure with cocktail sticks. Season the outside with salt and pepper.
- Heat the remaining oil in a large frying pan and fry the stuffed chicken breasts for about 6-8 minutes on each side, or until golden and cooked through. Serve the chicken straight away.
