8 small skinless, boneless chicken breasts
1 onion, thinly sliced
3 Tblsp pine nuts
Juice of 1 lemon
3 Tblsp raisins
3 tsp Moroccan spice
4 large lettuce leaves
400gm grated carrot
Grated rind and segments of 2 oranges
1 Tblsp chopped coriander
1 tsp ground cinnamon
Handful baby rocket
Method
Preheat oven to 180ºC.
Spray an ovenproof dish and a small frying pan with non-stick cooking spray.
For the stuffing:
Dry fry the onion until soft.
Add the pine nuts and allow to brown slightly.
Add ½ the spice, raisins and ½ the lemon juice.
Remove from heat.
Butterfly the chicken breasts, and open out like a book.
Pile the stuffing onto one side of each breast and close the book.
Place the stuffed chicken pieces in the oven proof dish.
Brush with the remaining lemon juice, and sprinkle over the remaining spice.
Bake in the oven for 30 minutes.
For the salad:
Grate the carrots into a large bowl.
Add the orange rind and segments.
Add the cinnamon and chopped coriander.
Give everything a good stir to combine.
Place a lettuce leaf on each plate.
Pile the carrot salad onto each lettuce leaf.
Top with baby rocket.
Serve 2 stuffed breasts per person alongside the salad.
