Oriental Chicken Breast Fillet in Date and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 chicken breast fillet (s)
- 3 spring onion (s)
- 200 g date (s), pitted
- 1 cup whipped cream
- 1 cup sour cream
- salt and pepper
- 2 teaspoons vegetable stock, instant
- 1 teaspoon turmeric
- 0.5 teaspoon ½ ginger powder
- 1 teaspoon cardamom powder
- 1 teaspoon cinnamon powder
- 0.5 teaspoon ½ coriander powder
- 0.5 ½ hot peppers, red, pickled,
- 1 dash olive oil
Print Recipe
Pin Recipe Instructions
- For the filling, cut the washed spring onions into small rings, 6 dates into small cubes and mix with a dash of olive oil in a small bowl.
- Cut a pocket into each of the chicken breast fillets. Mix the vegetable stock powder with a little salt and pepper in a small bowl. Rub the outside of the meat with it.
- Place 4 sufficiently large pieces of parchment paper on the worktop. Place the chicken pieces on top with the opening towards the center. Put the filling in the pockets. Put the chicken breasts wrapped in parchment paper in a pan with a few drops of oil and fry over medium heat for about 6-7 minutes on each side. Thanks to the baking paper, the chicken remains very juicy and does not burn.
- Sauce:
- Put the sour cream and whipped cream in a small saucepan. Add 8 dates, turmeric, ginger, cardamom, cinnamon, coriander and hot peppers if you like. Cook everything for about 5 minutes, then remove from heat and puree with a hand blender. Season to taste with salt and pepper.
- In addition to ribbon noodles, fried potatoes and croquettes are ideal as a side dish.
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