- 4 spring onions, white and green parts
- 4 large Medjool dates, stoned
- A good handful of parsley finely
- 1 tsp of fresh thyme leaves
- 2 or 3 cloves of garlic
- 2 sun-dried tomatoes
- 2 tbsp hazel nuts, toasted
- 2 tbsp pine nuts, toasted
- A good handful of finely grated parmesan cheese
- Olive oil
- Salt and pepper for seasoning
- 4 free range, skinless chicken breasts
- Heat the oven to 200C.
- Put the spring onions, parsley, thyme, sun dried tomato, dates , and garlic into a food processor and chop finely. Tip out into a mixing bowl.
- Now add the hazel nuts and pine nuts to the food processor and chop finely.
- Add the chopped nuts and parmesan cheese to the herbs in the mixing bowl and mix them thoroughly.
- Season generously with salt and pepper.
- Add some olive oil to the mixture, enough so that it becomes a little moist and starts to hold together.
- Now cut a pocket in the side of the thick part of each chicken breast and put about a tablespoon or so into each. Close the gap with a skewer.
- With a sharp knife, lightly score a diagonal pattern on the top each breast.
- Heat some olive oil in an ovenproof skillet. Put each breast with the pattern side down in the pan and sauté for 2-3 minutes until the chicken takes on a nice golden brown colour.
- Turn over the chicken onto the uncooked side and put the skillet into the oven.
- Cook for 12-15 minutes. Check after 10 minutes to ensure that the bottom of each breast is not burning on the pan.
- When pricked with a skewer the juices should be clear.
- Before serving remove the skewers, and cut each breast in three, diagonally.