Apricot Stuffed Chicken with Roast Veggie Medley

Steps

1. oven to 200°C. Line two oven trays with baking paper.
2. Cook onion, ginger, apricots and water in a pot on low to medium heat, stirring often, until pulpy, about 6 minutes. Add a little extra water if it dries out. Remove from heat, season with salt and pepper; set aside.
3. Toss pumpkin and capsicum on first prepared tray with oil, season with salt and pepper. Roast for 12 minutes. Rinse broccoli in cold water and toss with roasted vegetables on tray to cook a further 8 minutes. Remove from oven to cool slightly, then toss through spinach.
4. Pat chicken dry with paper towels. Use your hand to press down on chicken, slice part-way through the middle horizontally, leaving a hinge. Spread half apricot mixture over one open side of chicken breast and fold over to encase filling. Repeat with each breast. If you do not have whole chicken breasts to fill, do not stuff; crumb breasts and reserve remaining apricot filling to serve.
5. Place flour, whisked egg and breadcrumbs into 3 separate, shallow bowls or plates; season chicken with salt, coat each chicken breast first in flour, then egg, then breadcrumbs. Place onto second prepared tray and drizzle with olive oil, position on oven rack higher than the vegetables, and cook whole breasts for 15–20 minutes, and partial breasts for 10–15 minutes (depending on thickness) until chicken is just cooked through. Rest chicken for 2–3 minutes then slice thickly.
6. Mix curry dressing ingredients together, season with salt and pepper.
7. Divide roast veggie medley and sliced chicken between plates. Drizzle over curry dressing (if using).