New food labels
are here!

Contry of Origin food label
Find out more

I want to buy Australian. I'm looking for...

Stuffed Chicken Breast

If your family loves chicken, then this stuffed chicken breast recipe from Sunbeam is a must-add to the rotation. Once you have this one down pat, you can try swapping out your fillings!


Preparation time

10 minutes 

Cooking time






12 dried apricots, chopped

8 tbsp (100g) raw cashews, roughly chopped

3 tbsp (24 g) Sunbeam almond meal 

4 large chicken breasts

1 small onion, finely chopped

2 tbsp parsley, finely chopped

5 tbsp butter

1 tbsp olive oil

Salt and pepper



  • Take one of the chicken breasts, and, working from the thick end, cut a deep pocket towards the tip. Repeat with remaining chicken breasts.
  • In a pan sauté the onions and half of the cashews in 2 tbsp butter. When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.
  • Fill the chicken, roll and close with toothpicks. Season well.
  • Wipe out the pan, add oil and brown the chicken breasts on both sides.
  • Transfer to an oven dish and add the remaining butter and cashews.
  • Bake for 15 minutes at 190°C, until chicken is lightly browned, basting with the pan juices.
  • Pull out the toothpicks, plate up and serve with vegetables or salad.