Makes 4 – 6 servings.


  • 3½ pounds (1.5 kg) chicken breasts, skinless and boneless
  • ½ teaspoon (2.5 ml) chili powder
  • 1 tablespoon (15 ml) garam masala
  • 1, 1 inch piece fresh ginger root, grated
  • 2 garlic cloves, crushed
  • ½ cup (125 ml) fresh orange juice
  • ¼ cup (60 ml) fresh lemon or lime juice
  • 1 cup (240 ml) dried apricots
  • 2/3 cup (160 ml) low sodium, low fat chicken stock
  • 2 tablespoons (30 ml) best quality olive oil or rice bran oil
  • 2 sweet onions, finely sliced
  • 2 tablespoons (30 ml) white wine vinegar
  • 1 x 14 ounce (392 g) can chopped tomatoes, Mexican salsa style
  • Sea salt and fresh ground pepper to taste


Pat chicken breasts dry with paper towel. Flatten each piece with a wooden mallet or the flat side of a cleaving knife.

Prepare a marinade out of chili powder, garam masala, ginger root, garlic, orange juice and lemon or lime juice. Place chicken breasts in marinade and let stand for 2 – 3 hours in the refrigerator.

In a separate bowl, cover dried apricots with water. Soak for 2 – 3 hours. Drain.

Preheat oven to 350oF (177oC). Remove chicken breasts from marinade and stuff with drained, soaked apricots cut into thirds. Tie each breast with kitchen string or use toothpicks to keep the meat rolled tightly. Reserve the marinade. Coat a shallow covered casserole dish with olive oil. Put a layer of onions on the bottom. Place stuffed chicken breasts in the casserole. Pour reserved marinade and chicken stock over top of the chicken breasts. Cover with Mexican salsa tomatoes. Drizzle with white wine vinegar. Season with sea salt and pepper. Cover and bake for 1½ hours. Serve with baked brown rice.