Chicken Breast with Apple Filling and Potato Wedges

Ingredients

• 2 small onions
• 2 small apples
• 1 tbsp butter
• 1 tsp mustard seeds
• 2 tbsp lemon juice
• Salt
• Pepper
• 4 chicken breast fillets
• 400 g young potatoes
• 1 tbsp Olive Oil
• 0.5 tsp paprika powder
• oil (for greasing)
• Lemon slices (for serving)
• herbs (for garnish)

Instructions

1. 1.

   Peel and chop the onions for the filling. Wash, halve, core, and dice the apples. Heat butter in a pan, sauté the onions over low to medium heat until translucent in 2-4 minutes. Add mustard seeds and apple pieces, deglaze with 1 tbsp lemon juice, and cook for 2-3 minutes while stirring. Season the filling generously with salt and pepper.

2. 2.

   Wash and pat dry the chicken breast fillets. Cut a deep pocket along each fillet’s lengthwise side. Open the pockets and fill each with about 2 tbsp of apple mixture. Fold the fillets back together and secure the seam with small wooden skewers. Preheat the oven to 200 °C (convection). Peel and cut potatoes into wedges. Toss the potato wedges in a bowl with 1 tbsp lemon juice, olive oil, paprika powder, salt, and pepper. Grease a baking sheet lightly with oil. Arrange the stuffed chicken breasts on the sheet, surrounding them with the potato wedges. Bake on the middle rack for 40-50 minutes until golden brown, turning the chicken after about 20 minutes and stirring the potatoes halfway through. Once done, arrange the potato wedges into small towers on plates, slice the chicken breasts, and serve. Garnish with lemon slices and herbs as desired.