Fig chicken with vegetables

Name: Fig chicken with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 100 g dried figs; 2 stem(s) Basil; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (700 g) Bag of frozen Balkan vegetables; 50 g ripened cream; 1 TEASPOON medium hot mustard; 1 package (400 g) fresh gnocchi (cooling shelf); 1 TABLESPOON Butter; 7-10 Tbsp Basil; 7-10 Tbsp wooden sticks

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
100 g dried figs
2 stem(s) Basil
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (700 g) Bag of frozen Balkan vegetables
50 g ripened cream
1 TEASPOON medium hot mustard
1 package (400 g) fresh gnocchi (cooling shelf)
1 TABLESPOON Butter
7-10 Tbsp Basil
7-10 Tbsp wooden sticks

Directions

1
Wash the fillets, dab dry, cut a deep pocket in each. Fill with figs and basil leaves, pin up. Heat oil. Fry the fillets in it over medium heat for 12 to 15 minutes, turning them over. Season with salt and pepper. In the meantime, place the vegetables in 200 millilitres of boiling water without defrosting them.
2
Cover and bring to the boil over high heat, then cook for seven minutes. Stir in sour cream and mustard. Season with salt and pepper if necessary. Fry gnocchi in melted butter for two to three minutes. Serve in portions garnished with basil