Chicken and vegetable sticks with tomato-apricot dip

Name: Chicken and vegetable sticks with tomato-apricot dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Tomatoes; 3 large apricots; 1 small red chili pepper; 1 TABLESPOON Apricot Jam; 5 TABLESPOONS Oil; 2 (approx. 300 g) thick carrots; 1/2 Celery; 2 small red pepper; 2 stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 400 g Chicken filet; 2 Eggs (size M); 125 g light Paprika Chips; 2-3 TABLESPOONS Flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Tomatoes
3 large apricots
1 small red chili pepper
1 TABLESPOON Apricot Jam
5 TABLESPOONS Oil
2 (approx. 300 g) thick carrots
1/2 Celery
2 small red pepper
2 stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
400 g Chicken filet
2 Eggs (size M)
125 g light Paprika Chips
2-3 TABLESPOONS Flour

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash, halve and stone the apricots. Cut the apricots into small cubes. Wash the chillies, halve them lengthwise and remove the seeds.
2
Chop the chilli finely. Heat the jam, 1 tablespoon of oil and chilli and briefly sauté the apricots in it. Put the apricots in a bowl. Peel, wash and clean the carrots. Wash and clean the celery.
3
Halve, clean and wash the peppers. Cut vegetables into sticks. Wash parsley, dab dry and chop the leaves finely. Add tomatoes and parsley to the apricots and season with salt, pepper and a little lemon juice.
4
Wash the meat, dab dry and cut into slices. Whisk eggs in a deep plate and season with a little salt. Put crisps in a freezer bag and crumble into crumbs with the cake roll.
5
Turn meat first in flour, then egg and then chips. Heat 4 tablespoons of oil in a frying pan and fry the chicken sticks over medium heat, turning them for 4-5 minutes. Serve the chicken and vegetable sticks with the dip.