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🍽️ Chicken Piccata with Creamy Tomato-Apricot Sauce

381 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 red chili pepper
• 3 tbsp vegetable oil
• 400 g chunky tomatoes (can)
• 60 g dried apricots
• 1 unwaxed lemon
• salt
• pepper
• 1 pinch sugar
• 4 chicken breast fillets (approx. 120 g each)
• cumin (ground)
• 4 tbsp yogurt (1.5% fat)
• 60 g Pecorino

Instructions

1. 1. Peel the onion and garlic and dice them finely.
2. 2. Wash the chili pepper, remove the stems, and chop it finely.
3. 3. Heat one tablespoon of oil in a pan and sauté the onion, garlic, and chili until translucent.
4. 4. Add the tomatoes and bring the mixture to a boil.
5. 5. Dice the apricots into small pieces.
6. 6. Grate the lemon zest and squeeze out the juice.
7. 7. Add the apricots, lemon zest, and lemon juice to the sauce.
8. 8. Let the sauce simmer for about 10 minutes until it thickens.
9. 9. Season the sauce to taste with salt, pepper, and sugar.
10. 10. Rinse the chicken breasts and pat them dry with a kitchen towel.
11. 11. Slice the chicken breasts horizontally but not all the way through, and open them up like a book.
12. 12. Season the chicken with salt, pepper, and cumin.
13. 13. Brush the chicken with yogurt.
14. 14. Grate the Pecorino cheese finely and roll the chicken in it until fully coated.
15. 15. Fry the chicken in the remaining oil in a non-stick pan for 3 to 4 minutes on each side until golden brown.
16. 16. Serve the chicken with the tomato sauce.
17. 17. Serve endive salad on the side if desired.

Nutrition per serving

• kcal: 381
• Protein: 54 g · Fett/Fat: 15 g · Carbs: 7 g