1 sprig thyme, chopped

1 tablespoon fruit chutney

1 tablespoon cornflour (cornstarch)

2 tablespoons water

1 tablespoon finely chopped chives or mint for garnish

Directions

1. Reserve four apricot halves for garnish. Puree remaining apricots in a food processor or blender or press through a sieve.

2. Arrange chicken fillets in a single layer in a casserole. Sprinkle over onion, pepper and herbs.

3. Combine chutney and apricot puree and pour over chicken. Bake in a preheated 180C (350F) oven for 30 minutes.

4. Mix cornflour and water to a smooth paste.

5. Remove casserole from oven. Use a slotted spoon to lift out chicken breasts; cover and keep warm.

6. Drain sauce form casserole into a saucepan. Add cornflour paste to sauce and heat, stirring constantly, until it thickens. Cook a further two minutes.

7. Arrange a chicken breast on each plate and spoon sauce over each one. Garnish with apricot halves and chopped chives and serve.

Nutrition per serve

192 calories, carbohydrate 11g, protein 26g, fat 5g

2. Place mango flesh in a saucepan. Add white wine and chutney. Bring to boil, reduce heat and simmer until sauce has reduced by half, about 15 minutes.

3. Add chopped spring onions. Return to boil, reduce heat and simmer for a further two to three minutes.

4. Dust veal schnitzels with plain flour. While sauce is simmering, brush or spray a large frying pan with oil and heat over medium-high heat.

5. Fry schnitzels, turning occasionally, for approximately 10 minutes until browned on both sides.

6. Remove cooked schnitzels from pan. Add 2 tablespoons of water to pan, as well as sauce. Heat, stirring constantly, for about three minutes.

7. Arrange schnitzels on individual dinner plates. Spoon sauce over schnitzels and garnish with whole spring onions.