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

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Instructions

1. Cut a pocket into the side of each chicken breast. Carefully enlarge the cavity with your finger. Stuff each breast with roughly 2-3 dried apricots and a similar amount of sheep cheese, filling as full as possible without tearing the meat.
2. Season the chicken breasts with salt and pepper.
3. Heat a pan over medium heat and sauté the chicken on both sides until light brown, about 3-4 minutes per side.
4. Deglaze the pan with the orange juice and white wine, scraping up the browned bits from the bottom.
5. Add a handful of apricots cut into strips, the Provence herbs, and finely chopped garlic (start with 1 clove, add more to taste). Add salt to taste.
6. Cover the pan and stew over low heat for 20-30 minutes until the chicken reaches an internal temperature of 74°C / 165°F.
7. Stir in the sweet cream and simmer for 2 minutes.
8. Taste and adjust seasoning.
9. Serve with a green salad dressed with orange juice and rice.