2 sage leaves, finely chopped or 1/2 tsp
1 sprig thyme, chopped
1 tbsp commercial fruit chutney
1 tbsp cornflour (cornstarch)
2 tbsp water
4 apricot halves reserved from main
quantity - garnish
1 tbsp finely chopped chives or mint
apricot halves for garnish. Purée remaining apricots in a food processor
or blender or press through a sieve. Arrange chicken fillets in a single
layer in a casserole. Sprinkle over onion, pepper and herbs. Combine
chutney and apricot purée and pour over the chicken. Bake for 30
minutes. Mix the cornflour (cornstarch) and water to a smooth paste.
Remove casserole from oven. Use a slotted spoon to lift out chicken
breasts; cover and keep warm. Drain the sauce from the casserole into a
saucepan. Add the cornflour (cornstarch) paste to the sauce and heat,
stirring constantly, until it thickens. Cook a further 2 minutes.
Arrange a chicken breast on each plate and spoon sauce over each one.
Garnish with the reserved apricot halves and sprinkle over the chopped