Chicken with Apricots and Currants

What you need

• 1 cup basmati rice, cooked to pack directions
• 1 cup chicken stock
• 1 cup flat leaf parsley leaves, chopped
• 1 teaspoon cornflour mixed with 1 tablespoon water
• 1 teaspoon ground coriander
• 1 teaspoon mixed spice
• 1/2 cup coriander leaves, chopped
• 1/2 cup dried apricots, sliced in half
• 1/4 cup currants
• 2 teaspoons ground cumin
• 2 teaspoons olive oil
• 4 small skinless chicken breast fillets
• 80g block PHILADELPHIA Light Cream Cheese, softened

How to make it

1. TOSS chicken fillets in combined spices, until well coated.
2. HEAT oil in a large frying pan over a medium heat.
3. SEAR chicken on each side until golden. Add stock to pan and bring to the boil, reduce heat, add apricots and currants. Simmer covered for 10 minutes.
4. MIX the PHILLY with some of the cooking liquid until smooth. Stir into the pan and gently bring back to the boil. Remove from heat, stir through the herbs and serve with rice.