Chicken Breast Stuffed with Almonds and Dried Apricots
Main Dishes | European cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
If the dried apricots are large, it is advisable to cut each one in half. You can soak the dried apricots in rum, cognac, or orange juice beforehand. The amount of filling may vary slightly depending on the size of the chicken fillet, so the proportions are approximate. Optionally, after frying, the breasts can be simmered in reduced-fat cream. It is better to use ground almonds, or finely chop them in a blender.
Ingredients
- Skin-On Chicken Breasts - 2 pieces
- Dried Rosemary - a pinch
- Chopped Sage Leaves - a pinch
- Honey - 1 teaspoon
- Vegetable Oil - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Dried Apricots - 12 pieces
- Ground Almonds - 2.1 oz
- 10% cream - 3 tablespoons
- Clarified Butter - 4 tablespoons
Step by Step guide
Step 1
Cut each chicken breast lengthwise, leaving 1-2 cm from the edge.
Step 2
In a small bowl, mix salt, rosemary, thyme, pepper, honey, and oil, and rub the mixture all over the meat.
Step 3
Place the breasts in a dish, cover with a lid, and refrigerate for at least 1 hour.
Step 4
Soak the dried apricots in hot water for 30-40 minutes.
Step 5
Heat a skillet over medium heat with 1 tablespoon of clarified butter. Remove the dried apricots from the water, dry them, and sauté in the skillet for 1 minute, stirring. Transfer to a plate.
Step 6
If necessary, add oil to the skillet and sauté the onion for 1-2 minutes. Transfer to a deep plate.
Step 7
Toast the almonds in a dry skillet until golden brown. Transfer the almonds to the plate with the onion, season with salt and pepper to taste, add cream, and mix well.
Step 8
Remove the chicken breasts from the refrigerator and clean off the spices. Lay the breasts on a board (like an open book), cover with plastic wrap, and gently pound with a mallet.
Step 9
Place 2-3 tablespoons of almond filling on each breast, spreading it evenly. Top with dried apricots, cover with the other half of the fillet. Place a sprig of thyme and a couple of sage leaves on top, and tie the breast with kitchen twine at 5 cm intervals.
Step 10
Heat a skillet with 2 tablespoons of clarified butter. Fry the breasts on both sides until golden brown. Cover the skillet with a lid, reduce the heat, and continue cooking for about 15 minutes.
Step 11
Transfer the breasts to a plate, cover with foil, and let them 'rest' for 10 minutes. Remove the twine and serve the breasts with mashed potatoes, polenta, or pilaf rice and a green salad.
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