Ingredients

• 4 single chicken breasts without skin
• 400 gram can apricot halves, well drained
• 100 grams Camembert or Brie, sliced (optional)
• 8 sheets filo pastry
• 100 grams butter, melted
• ½ tblsp sesame seeds (optional)

Method

1. Make a deep slit into the thickest side of each chicken breast. Place an apricot half into each. If using, add a slice of Camembert or Brie.
2. Brush one sheet of filo pastry with melted butter and place a second sheet on top. Set one chicken breast at the top in the center of the filo and roll up to enclose securely.
3. Place the join-side down on a baking tray and brush with butter to glaze. Sprinkle with sesame seeds if using. Repeat with remaining ingredients.
4. Bake at 190°C for 25 minutes until the chicken is cooked and the pastry crisp.
5. Puree the remaining apricots and sweeten with a sprinkling of sugar if using and serve as a sauce with the chicken.