Summary

Ingredients

• 1 kg chicken breast fillet (s)
• 300 g onion (s), small
• 3 chilli pepper (s), red, dried or
• 2 tablespoon chilli sauce, sweet and hot
• 6 stalks mint, fresh (alternatively dried)
• 1 large can (s) apricot (s) or 8-0 fresh apricots
• 600 ml apricot juice
• 1 tablespoon sour cream
• 1 tablespoon olive oil
• 2 dashes lemon juice
• 1 teaspoon sugar

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Instructions

1. Preheat the oven to 180 degrees (convection 160 degrees).
2. Wash whole chicken breasts, pat dry and divide each into 2 individual fillets. Pepper and salt.
3. Cut the onion into thin rings. Core and finely chop the chillies.
4. Then fry the chicken breast fillets in olive oil for a total of 6 minutes, so that the fillets turn brown nicely (but not black!). Remove from pan and set aside.
5. Steam the onions and chilli in the remaining fat for 6 minutes at not too high a heat. Add the apricot juice and lemon sprinkle and simmer everything but about halfway.
6. In the meantime, quarter the apricots (recommendation: 2/3 of the contents of the can).
7. When the sauce has boiled down, season with salt and pepper to taste. If you like it a little sweeter, you can add a little sugar. Remove from the stove and stir in the sour cream.
8. Grease the baking dish with olive oil, put in the chicken breasts and pour the sauce over them.
9. Bake in the oven for about 15 minutes.
10. Meanwhile, roughly chop the mint and sprinkle over the chicken breasts before serving.
11. TIPS: Even though I`m a fresh food fan, I think the canned apricots don`t harm this recipe. On the contrary. I find them a lot juicier here. The sweet and hot chilli sauce is a good alternative to the chillies. This gives the dish an additional sweetness that I personally like very much.
12. The amount of juice is a matter of taste. One thing is clear: the more juice, the more sauce.
13. I always serve this dish with flatbread, a mixed salad or vegetables made from green beans.
14. The dish is very easy to prepare and is therefore also well suited as a party dish. However, if the chicken breasts have already cooled down when they come into the oven, it is advisable to cook them a few minutes longer.