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🍽️ Chicken breast with fruity filling and carrots

342 kcal · 30 min · 4 servings

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 cashew nuts
• 1 spring onion
• 4 dried apricots
• 100 g mango chutney (4 tbsp)
• coarse sea salt
• 2 tbsp olive oil

Instructions

1. 1. Wash the carrots under running water.
2. 2. Peel the carrots and trim the ends.
3. 3. Cut each carrot in half lengthwise.
4. 4. Cut the carrot halves into pieces about 4 centimeters long.
5. 5. Place the carrot pieces in a bowl.
6. 6. Mix the honey with the rapeseed oil.
7. 7. Pour the oil-honey mixture over the carrots.
8. 8. Let the carrots marinate for 10 minutes.
9. 9. Rinse the chicken breast fillets under cold water.
10. 10. Pat the fillets completely dry with kitchen paper.
11. 11. Remove all visible skin remnants and sinews from the meat.
12. 12. Season both sides of the chicken breast fillets evenly with salt.
13. 13. Heat a small non-stick pan without oil or fat.
14. 14. Roast the cashew nuts in the pan until golden brown.
15. 15. Remove the pan from the heat and let the nuts cool down briefly.
16. 16. Finely chop the cooled cashew nuts.
17. 17. Wash the spring onions under running water.
18. 18. Remove the dry ends of the spring onions.
19. 19. Slice the spring onions into thin rings.
20. 20. Dice the apricots finely.
21. 21. Place the spring onion rings in a small bowl.
22. 22. Add the apricot cubes to the bowl.
23. 23. Add the chopped cashew nuts to the bowl.
24. 24. Add the mango chutney to the bowl.
25. 25. Mix all ingredients for the filling well together.
26. 26. Carefully unfold the chicken breast fillets.
27. 27. Spread the filling evenly over the meat.
28. 28. Fold the fillets back together.
29. 29. Secure the fillets with toothpicks so they stay closed.
30. 30. Line a baking tray with baking paper.
31. 31. Place the marinated carrots on the tray.
32. 32. Sprinkle some sea salt over the carrots.
33. 33. Preheat the oven to 180 degrees Celsius conventional heat.
34. 34. Bake the carrots in the oven for about 15 minutes.
35. 35. Heat the olive oil in a non-stick pan.
36. 36. Fry the stuffed chicken breast fillets for 5 minutes on each side until brown.
37. 37. Cover the pan and cook the meat for another 5 minutes per side.
38. 38. Remove the fillets from the pan.
39. 39. Cut the fillets in half.
40. 40. Serve the chicken breast with the baked carrots.

Nutrition per serving

• kcal: 342
• Protein: 35 g · Fett/Fat: 11 g · Carbs: 23 g