Peel the carrots, halve lengthways and cut them into 4cm lengths.
Mix with honey and rapeseed oil, pour over the carrots, toss together and leave to stand for 10 minutes.
Meanwhile, season the chicken with salt.
Roast the cashews in an dry non-stick pan until browned, stirring constantly. Leave to cool then chop finely.
Finely dice the apricots. Wash the spring onions and cut into rings.
Mix the spring onions, apricots, cashews and mango chutney in a bowl.
Open out the chicken breasts and spread with the mango mixture.
Fold the chicken breasts closed and seal with cocktail sticks.
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).
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.