Summary

Ingredients

• 4 half chicken breasts
• 4 cubes cream cheese (e.g. kiri)
• 8 apricot (s), dried
• 4 cloves garlic
• 8 beefsteak tomato (s)
• 3 clove (s) garlic
• 1 vanilla pod (s)
• 2 tablespoon oil (sunflower oil)
• salt and pepper
• Chili powder
• 4 tablespoon butter
• 1 teaspoon sugar

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Instructions

1. Cut the apricots into small pieces, press 4 cloves of garlic, mix both with the cream cheese. Cut pockets on the sides of the chicken breasts and fill in the filling. Season the outside of the chicken breasts with salt, pepper and chilli.
2. Let the oil in the pan get very hot. Sear the chicken breasts and finish cooking them in the oven at 180 ° C.
3. Peel the tomatoes and cut into small cubes. Let the butter get hot in the pan, press the garlic and fry briefly. Add the sugar and let it melt, then add the diced tomatoes.
4. Cut the vanilla pod lengthways and add the pulp to the tomato cubes. Cook until the tomatoes are hot, but not disintegrated. Season to taste with salt and pepper. Rice goes well with it.
5. You can certainly use other types of cream cheese, but I`ll give the recipe the way my mother-in-law did.