Fruit‑Filled Chicken Breast
Juicy chicken breasts stuffed with a sweet and savory mixture of apricots, cashews, spring onions, and mango chutney, served alongside homemade carrot fries. Packed with vitamins and protein!
Ingredients
- 600 g carrots (6 carrots)
- 2 tbsp honey
- 2 tsp Rapeseed Oil
- 550 g small double chicken breast fillets (2 small double chicken breast fillets)
- Salt
- 30 g cashews
- 1 Spring onion
- 4 dried apricots
- 100 g mango chutney (4 tbsp)
- coarse Sea salt
- 2 tbsp olive oil
Instructions
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1.
Wash, peel, and clean the carrots. Cut each in half lengthwise, then into 4 cm long pieces and place them in a bowl.
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2.
Stir in honey and rapeseed oil and let the carrots marinate for 10 minutes.
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3.
Rinse the chicken breast fillets and pat dry with paper towels. Remove skin and tendons and season both sides with salt.
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4.
Roast the cashews without fat in a small non‑stick pan until golden brown, then allow to cool slightly and finely chop.
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5.
Wash and trim the spring onion, slicing into thin rings. Dice the apricots finely.
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6.
Mix the spring onion rings, diced apricots, chopped cashews, and mango chutney in a small bowl.
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7.
Open the chicken breast fillets and spread the filling over them.
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8.
Re‑close the fillets and secure with toothpicks.
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9.
Line a baking tray with parchment paper, arrange the carrots on top, and sprinkle with sea salt. Bake in a preheated oven at 180 °C (fan 160 °C) for about 15 minutes.
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10.
While the carrots bake, heat olive oil in a non‑stick pan and brown the stuffed fillets for 5 minutes on each side. Cover and cook for an additional 5 minutes per side. Remove, halve, and serve with the carrot fries.
