Summary

Ingredients

• 100 g apricot (s), dried
• 2 shallot (s)
• olive oil
• 300 ml chicken broth
• 2 sprigs rosemary
• 2 teaspoons pomegranate syrup
• Black pepper
• 2 pinches cayenne pepper
• 3 pinches turmeric
• 6 date (s), dried
• 10 walnuts
• 3 slices Bündnerfleisch, alternatively air-dried ham
• 2 chicken breast fillet (s)
• Salt and pepper, freshly ground

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Instructions

1. 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.
2. 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.
3. 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.
4. Puree the sauce with the blender, add the spices and season to taste. Mix in plenty of finely chopped rosemary.
5. 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.