Ingredients:

• 4 boneless chicken breasts
• 1 cup freeze-dried plums, finely chopped
• 1/2 cup mixed nuts (walnuts, almonds, pistachios), chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup goat’s cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper (for taste)
• 1/2 cup chicken broth
• 1 tablespoon balsamic vinegar

Instructions:

1. Prepare the stuffing:
   In a medium bowl, mix the freeze-dried plums, mixed nuts, parsley, and goat’s cheese. Stir well until the ingredients are well combined.
2. Prepare the chicken:
   Preheat the oven to 190°C (375°F).
   Season each chicken breast with salt and pepper.
   Carefully create a pocket in the side of each chicken breast with a sharp knife.
3. Stuff the chicken:
   Generously stuff each chicken breast pocket with the plum and nut mixture.
   Secure the opening with wooden sticks to keep the stuffing inside whilst cooking.
4. Cook the chicken:
   Heat the olive oil in a large, oven-safe frying pan over medium-high heat.
   Place the stuffed chicken breasts in the pan and cook for about 5 minutes on each side, until they are nicely browned.
5. Bake:
   Pour the chicken broth and balsamic vinegar over the chicken breasts in the pan.
   Put the pan to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle.
6. Serve:
   Allow the chicken to rest for a few minutes before removing the wooden sticks.
   Slice the stuffed chicken breasts and serve them drizzled with the sauce from the pan.
   Enjoy with your choice of side dishes, such as steamed vegetables or rice.