Peel and finely chop the shallot and the sage.

Roughly chop the walnuts and cut the apricots into small pieces.

Put the oil in the frying pan over a medium heat. Add the shallots and cook for 2 minutes or until softened.

Place the chicken breasts smooth side down on a chopping board. Use a sharp knife to open out the fillet one side. Make another small slit on the other side.

Slice down the length of the sausages and use a spoon to scrape out the meat. Put the sausage meat, apricots, walnuts, sage, shallots and half the seasoning into a mixing bowl and combine.

Divide the stuffing into 4 sausage shapes and place on the chicken.

Arrange 3 pieces of string under each chicken breast. Tie with a simple knot to fasten and trim the string ends.

Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.

Arrange the chicken ballotines in an oven proof dish. Brush with the remaining oil and sprinkle over the rest of the salt and pepper.

Roast for 30 - 35 minutes.

Allow the chicken to rest for 5 minutes to let the juices settle before serving.