Ingredients for 4 people:
4 chicken breast fillets (125 g each)
Salt, ground pepper
8 tsp apricot jam
1 pinch cinnamon, clove powder and curry
8 apricot halves (from the tin)
2 slices (40 g each) of raclette cheese
12 large basil leaves
2 tbsp oil
200 ml clear chicken stock (instant)
160 g basmati rice
1 tbsp butter
1 tbsp almond flakes
a little lemon juice
Preparation:
1. Cut a pocket lengthwise in the chicken breast fillets. Season the meat with salt and pepper. Mix 4 tsp jam and the spices and spread on the inside of the chicken fillets. Halve the apricots. Cut 2 apricots into strips. Also cut the raclette cheese into strips. Fill the fillets with apricot strips, cheese and basil. Stick together with wooden sticks.
2. Heat the oil. Fry the chicken fillets in it. Pour in stock and cook for 12-15 minutes. cook.
3. Cook the rice in salted water according to the instructions. Heat the butter and roast the almonds. Mix the almonds into the rice.
4. Chop the remaining apricots. Remove the meat from the pan. Add the apricots and the rest of the fruit spread to the stock, bring to the boil and season with lemon juice, salt and pepper. Cut the chicken breast into slices and serve with the sauce and rice.
Preparation time approx. 45 minutes
Nutrition per serving approx.:
Calories: 497
Joule: 2076
Protein: 38.6 g
Fat: 15,8 g
Carbohydrates: 49 g
(FoodCentrale by ddp images)
