Chicken with Apricot Sauce and Macadamias


6 boneless  chicken breasts
250 gram cream cheese
18 chopped macadamia nuts


425 gram tin apricots


  1. Split chicken breasts and make a small pocket in each.
  2. Mix cream cheese and nuts together.
  3. Fill chicken pockets with cheese and nut mixture.
  4. Cook in oven slowly.
  5. Heat apricots on stove and thicken with cornflour.
  6. Serve apricot sauce over the chicken.