Preparation

Step: 1/10

Peel the carrots, halve lengthways and cut them into 4cm lengths.

Step: 2/10

Mix with honey and rapeseed oil, pour over the carrots, toss together and leave to stand for 10 minutes.

Step: 3/10

Meanwhile, season the chicken with salt.

Step: 4/10

Roast the cashews in an dry non-stick pan until browned, stirring constantly. Leave to cool then chop finely.

Step: 5/10

Finely dice the apricots. Wash the spring onions and cut into rings.

Step: 6/10

Mix the spring onions, apricots, cashews and mango chutney in a bowl.

Step: 7/10

Open out the chicken breasts and spread with the mango mixture.

Step: 8/10

Fold the chicken breasts closed and seal with cocktail sticks.

Step: 9/10

Place the carrots on a baking tray lined with baking paper, sprinkle with salt and roast in a preheated oven at 180°C (160°C fan, gas 4).

Step: 10/10

Meanwhile, heat the olive oil in a pan and fry the chicken breasts for 5 minutes on each side. Cover and cook for another 5 minutes per side. Remove from the pan, cut in half and serve with the carrot chips.