Stuffed Chicken Breasts

Preheat oven to 180°C, 160°C fan, Gas Mark 4.

Gently heat the Knorr Chicken Stock Pot in frying pan with 1 tablespoon olive oil until completely melted into the oil. Leave to cool for 3 minutes. Stir in the mixed herbs, paprika and golden caster sugar. Set aside.

In a separate bowl mix together the chopped walnuts, chopped dried apricots and crumbled feta cheese.

Using a small knife make an incision in the middle of the chicken breast and create a pocket in the breast in which to place the stuffing.

Spoon the stuffing into the chicken breasts; secure with a cocktail stick if necessary.

Rub the marinade over the chicken breasts, and place chicken on a greased baking tray.

Bake for 25-35 minutes.