Summary

Ingredients

• 4 port. Chicken breast
• 1 bag apricot (s), dried, unsulphurized
• 200 g sheep cheese
• salt and pepper
• 200 ml orange juice
• 200 ml white wine, drier
• 1 teaspoon herbs from Provence (or fresh herbs to taste)
• 1 clove (s) garlic, more if desired
• 50 ml sweet cream

Print Recipe Pin Recipe

Instructions

1. Cut a small pocket into the chicken breasts from the side with the knife (I enlarge the cavity by making the smallest possible entrance incision with my index finger). Put 2-3 apricots and a similar amount of sheep`s cheese in the bag. Fill as completely as possible, but be careful, the meat tears open quickly.
2. Pepper and sauté on both sides in the pan over medium heat. As soon as the breasts are light brown, deglaze with orange juice and white wine and loosen the roasting mixture, add a handful of apricots cut into strips, season with the herbs and the finely chopped garlic and season with salt. Stew on low heat under a lid for 20-30 minutes. At the end add the sweet cream, simmer again briefly and season the sauce to taste.
3. I like to prepare a green salad with an orange juice mustard dressing and rice.