3 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup chopped onion
6 (3/4 cup) water chestnuts
1 cup apricots
1/2 cup raisins
1 cup pecans
Cut each breast meat into bite-size pieces, and reserve for later.
In a large bowl, mix the olive oil, chopped onion, salt, pepper, water chestnuts, apricots, and pecans. Fill pockets with water and pepper mixture to cover completely. Chill chicken carcass in refrigerator. Best served cold.