Ingredients for 4 people:
600 g chicken fillet
80 g dried apricots
1 slice of toast
1 sprig marjoram
salt, pepper
4 apples
1 package (450 g) frozen apple-red cabbage traditional style
1 tbsp goose fat
250 ml chicken stock (instant)
1-2 aniseed stars
2 tbsp quince jelly
Preparation:
1. Wash fillets, cut into approx. 8 roulades, knock slightly flatter. Cut 4 apricots into small cubes. Also dice the toast. Chop marjoram and mix with the prepared ingredients. Spread on the roulades, season with salt and pepper, roll up tightly and pin.
2. Slice the apples crosswise. Assemble again and bake in the oven (electric oven: 200°C/ gas mark: 3) for approx. 15 minutes. Prepare the red cabbage according to the instructions on the packet.
3. Heat the lard in the meantime. Fry the roulades in it for approx. 10 minutes, turning. Season with salt and pepper. Deglaze with the stock, add the aniseed and the rest of the apricots, cook for about 10 minutes.
4. Stir the jelly into the pan juices and season with salt and pepper. Serve the roulades with the apples and red cabbage.
Preparation time approx. 40 minutes
Nutritional values per person approx.:
Calories: 348
Joule: 1456
Protein: 27 g
Fat: 5,8 g
Carbohydrates: 45 g
(FoodCentrale by ddp images)
