Ingredients

  • 450g chicken
  • 25g plain flour
  • Salt and pepper
  • 2 tbsp oil for cooking
  • Half a red onion, finely sliced
  • 300ml milk
  • 150g ready-to-eat apricots, roughly chopped (or use fresh when in season)
  • 75g grated cheese

For the topping

  • 40g fresh breadcrumbs
  • 25g grated cheese
  • 2 tbsp flat leaf parsley

Method

  1. Preheat your oven to 190˚C/170˚C fan-assisted/gas mark 5. Cut the chicken into thin strips. Season the flour with salt and pepper. Lightly dust the chicken strips in the flour, shaking off any excess flour.
  2. Heat a non-stick frying pan and add the oil. Fry the chicken for 2-3 minutes until golden brown all over. Add the red onion and cook for a further minute or two.
  3. Add the milk and apricots. Cook for about 3 minutes until thickened. Season and stir in the cheese. Remove from the heat and transfer to an ovenproof dish.
  4. Mix together the breadcrumbs, cheese and parsley, scatter on top. Bake for about 20 minutes until the topping is golden and crunchy.

Tip
This is a great way of using up any dry, leftover bread you may have lying around. Blitz the bread, crusts and all, and transfer into freezer bags. They can be stored in the freezer and pulled out when needed. Try adding breadcrumbs to mince to make your own meatballs or scatter over shepherd’s pie, cottage pie or pasta bakes to give a crunchy texture.

Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 31 December 2017

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