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Ingredients:
4 skinless chicken breasts
4 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
2 sprigs tarragon, left whole
4 bay leaves
2 large carrots, peeled and sliced
3 courgettes, sliced lengthways 200ml (7floz) basic stock (or chicken stock)
6 SUNSWEET prunes
6 no-need-to-soak dried apricots
2 garlic cloves, finely chopped
35g (1½oz) fresh breadcrumbs
2 tablespoons chopped freshmixed herbs: tarragon, flat leaf parsley, chervil, oregano
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Method:
1. Flatten the chicken breasts with the back of a wooden spoon and put them into a deep ovenproof dish large enough to hold them in one layer. Cover with the lemon juice and 3 tablespoons of oil.
2. Add the tarragon and bay leaves. Place in the fridge for at least 1 hour, turning once. Remove the bay leaves.
3. Preheat the oven to 200ºC /400ºF / gas mark 6
4. Arrange the carrots and courgettes on the chicken, basting them with the marinade.
5. Add the stock, prunes and apricots, cover with foil and bake in the oven until tender – about 40 minutes.
6. Meanwhile, heat the remaining oil in a frying pan and gently sauté the garlic.
7. Add the breadcrumbs and stir until golden, then stir in the mixed herbs.
8. Sprinkle the herb mixture over the chicken dish and serve.
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