🍽️ Juicy Chicken Breast with Spicy Apricot Filling

Name: Juicy Chicken Breast with Spicy Apricot Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 560 g chicken breast fillet (4 chicken breast fillets); 0.5 orange; 8 dried apricots; 1 pinch curry powder; 2 tbsp honey; salt; pepper; 3 tbsp olive oil; 20 g coriander (1 bunch); 200 g couscous (instant); 1 lemon; 1 onion; 2 tbsp white wine vinegar; 60 g walnut kernels; toothpicks

571 kcal · 30 min · 4 servings

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Ingredients

560 g chicken breast fillet (4 chicken breast fillets)
0.5 orange
8 dried apricots
1 pinch curry powder
2 tbsp honey
salt
pepper
3 tbsp olive oil
20 g coriander (1 bunch)
200 g couscous (instant)
1 lemon
1 onion
2 tbsp white wine vinegar
60 g walnut kernels
toothpicks

Instructions

1. Rinse the chicken breast fillets under cold running water.
2. Pat the fillets completely dry with a kitchen towel.
3. Cut a pocket into the thickest side of each fillet, but do not cut all the way through.
4. Squeeze the juice from half of the orange.
5. Finely chop the apricots.
6. Mix the chopped apricots with the orange juice, curry powder, honey, salt, and pepper in a bowl.
7. Stuff the chicken breast fillets with the apricot mixture.
8. Secure the openings of the fillets with toothpicks so the filling does not fall out.
9. Heat two tablespoons of oil in a pan that is safe for the oven.
10. Sear the chicken breast fillets on all sides over high heat for about four minutes until golden brown.
11. Preheat the oven to 140 degrees Celsius (120 degrees Celsius with fan or gas level 1-2).
12. Place the pan with the fillets into the preheated oven.
13. Cook the chicken in the oven for about 20 minutes.
14. Meanwhile, wash the fresh coriander thoroughly.
15. Shake the coriander dry to remove excess water.
16. Pluck the fine leaves from the coriander stems.
17. Cook the couscous according to the instructions on the package.
18. Squeeze the lemon to extract the juice.
19. Peel the onion and chop it finely.
20. Heat the remaining oil in a separate pan.
21. Sauté the chopped onion over medium heat until translucent, meaning until they are soft and see-through.
22. Deglaze the onions with the vinegar and the lemon juice.
23. Fold in the finished couscous with the coriander leaves and the walnuts.
24. Season the couscous mixture to taste with salt and pepper.
25. Slice the cooked chicken breast fillets into bite-sized pieces.
26. Plate the chicken slices together with the couscous.

Nutrition per serving

kcal: 571
Protein: 43 g · Fett/Fat: 20 g · Carbs: 52 g