Stuffed Chicken Breast on Apricot and Rosemary Sauce

Summary

Prep Time	30 mins
Cook Time	35 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Stuffed Chicken Breast on Apricot and Rosemary Sauce

Instructions

Finely chop the shallots, sauté in a little oil, add the chopped apricots and sauté for a few minutes. Deglaze with the chicken stock and simmer for another 15 minutes. Stirring occasionally.
For the filling, cut the dates lengthways and put half a walnut kernel in each. Halve the Bündnerfleisch or ham slices lengthways, wrap a strip around each date. Fry the dates on each side until toasted aromas develop. Take it from the stove and let it cool off.
Carefully cut a pocket into the chicken breasts, insert 3 dates one after the other and secure with a toothpick. Salt and pepper the meat. Fry them briefly on both sides in a little oil and finish cooking in a preheated oven at 180 degrees for about 15 minutes.
Puree the sauce with the blender, add the spices and season to taste. Mix in plenty of finely chopped rosemary.
Arrange a sauce on a plate, place the sliced fillets on top, sprinkle with the remaining, coarsely chopped walnuts and some finely chopped rosemary and serve.

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