Preheat oven to 180°C
Using a sharp knife, cut into the thickest part of the chicken breast to form a pocket, without cutting right through.
Season the cavity with Robertsons Atlantic Sea Salt
Robertsons Freshly ground Black Pepper.
Mix the thyme, dates, pecan nuts and cream cheese together and divide the mixture between the 6 chicken breasts.
Use a toothpick to secure them if necessary.
Bake in a preheated oven for 20-30 minutes until the chicken is cooked.
Empty the KNORR Roast Chicken Gravy sachet into a jug and add boiling water as per packet instructions.
Stir with a fork until smooth.
Serve chicken breasts with brown and wild rice, seasonal vegetables and KNORR Chicken Gravy.