Preheat the oven to 180°C. In a food processor blend almonds until a fine powder, transfer to a mixing bowl and combine with the cornflour and 1 tablespoon of Simon Gault Moroccan seasoning then set aside. In a small bowl, mix the feta, apricots, softened butter, remaining Moroccan seasoning and set aside. Butterfly each chicken breast, divide the Moroccan feta mixture into four equal amounts and spoon onto the centre of the chicken breasts. Roll the breasts to enclose the filling. In another bowl lightly whisk the egg whites. With a paper towel, pat the outside of the stuffed chicken breasts dry. One at a time dip the chicken breasts in the egg white, allow any excess to drip off back into the bowl. Press and roll both sides of the chicken breast into the almond mixture to coat. Place the coated breasts in the fridge for 30 minutes to allow the crust to set. Heat the oil and butter in a saucepan over a medium heat, add the chicken and cook for 2-3 minutes per side or until the crust is golden brown. Transfer to a baking tray and bake in the oven for 15-18 minutes or until the chicken is cooked through. Serve with green salad.