Stuffed Chicken with Honey, Orange and Ginger Marinade

I had a dilemma - too many chicken fillets and I wanted a new recipe. I didn't want Kiev's, Cordon Bleu, but something along those lines. And this recipe was born! Stephen and I played with the ingredients and the result. Oh My God!

Ingredients

2 chicken breasts

Stuffing
1/2 small brown onion, cut into small cubes
2/3 cup macademias
3-5 slices bread
8-10 dried apricots
Zest of an orange
1 egg
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground Moroccan spice mix
Salt & pepper

Marinade
1 teaspoon honey
2 tablespoons orange juice
Zest of an orange
1 teaspoon freshly ground ginger
Olive oil
Salt & pepper to taste

Method

Combine honey, orange juice, zest, ginger, drizzle of oil, salt and pepper into a small bowl. Mix until honey is dissolved.
Add bread, onion, apricots, macademias and zest into a chopping bowl. Mix until all ingredients are crumbed.
Empty into a small bowl and add egg and spices. If the mixture is still too wet, add more breadcrumbs.
Meanwhile, if using chicken breast, cut breast in half lengthwise. Flatten each piece using meat cleaver.
Add some of the mixture to the middle of breast or leg fillet. Roll. Secure each roll with cooking string.
Add rolls into a shallow dish and pour marinade over rolls. Refrigerate for 1-2 hours.
Oven bake rolls at 180° for 35-45 mins or until juices run clear.