Chicken Fillet Baked in Foil with Carrots and Prunes

Main Dishes | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can wrap the fillet in foil all at once or make individual portions.

Ingredients

Sour Cream - 7.1 oz
Chicken fillet - 4 pieces
Soy Sauce - 6 tablespoons
Onion - 2 heads
Carrot - 5 pieces
Pickles - 4 pieces
Pitted Wild Apricots - 3.5 oz
Raisins - 3.5 oz
Dill - 0.9 oz
Parsley - 0.9 oz
Salt - to taste
Hard Cheese - 3.5 oz
White Pepper (whole) - to taste

Step by Step guide

Step 1

Mix the sour cream with the soy sauce and herbs. You can add pepper. Rinse the fillet and make a longitudinal slit in each fillet with a wide knife. Cut the cheese into thin strips, dip each one in the marinade, and stuff the fillet with the cheese. Once the stuffing is done, coat each breast with the same marinade and let it sit for a while.

Step 2

Peel the carrots and onions. Finely chop the onion and sauté it in vegetable oil. Peel the carrot and grate it on a coarse grater. Add it to the sautéed onion. Pour in some water and let it simmer, stirring occasionally. Peel the pickles, grate them or chop them finely, and add them to the carrot-onion mixture. Simmer for about another minute. Season with salt and pepper to taste.

Step 3

Rinse the prunes and raisins. Cut the prunes in half.

Step 4

On two layers of foil, place the majority of the sautéed vegetables, then the stuffed fillet on top, sprinkle everything with raisins, arrange the prunes around, and cover with the remaining vegetables. Wrap the foil tightly, place it on a baking dish, and put it in the oven for 30–40 minutes at a temperature of 392°F.