Stuffed chicken filets with apricot sauce

Name: Stuffed chicken filets with apricot sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g Walnut kernels; 1/2 bunch Thyme; 2 Garlic cloves; 150 g Gorgonzola; 1 TABLESPOON Breadcrumbs; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp salt, pepper; 500 g Apricots; 1 Onion; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Apricot Jam; 1 TABLESPOON Lemon juice; 250 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Give every chicken that certain glow: bright spots of fruit colour, a touch of thyme and a pack of walnut gorgonzola

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g Walnut kernels
1/2 bunch Thyme
2 Garlic cloves
150 g Gorgonzola
1 TABLESPOON Breadcrumbs
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp salt, pepper
500 g Apricots
1 Onion
2-3 TABLESPOONS Oil
2 TABLESPOONS Apricot Jam
1 TABLESPOON Lemon juice
250 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp wooden skewers

Directions

1
For the filling, roughly chop the walnuts. Wash the thyme, shake dry and pluck the leaves. Peel garlic and chop finely. Crumble the gorgonzola. Mix walnuts, half thyme, garlic, gorgonzola and breadcrumbs.
2
Wash the chicken fillets, dab dry and cut one pocket lengthwise into each. Fill the cheese-nut-mix into the pockets, cover the fillets with 1-2 wooden skewers. Season with salt and pepper.
3
Wash the apricots, halve, stone and cut into thick slices. Peel and finely chop the onion. Bring 2-3 l salt water (1 teaspoon salt per litre) to the boil.
4
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Heat oil in a large pan. Brown the fillets on each side for 3-4 minutes, remove. Place on a baking tray and continue to roast in the hot oven for about 15 minutes.
5
For the sauce, meanwhile, fry the apricots in hot frying fat while turning. Fry the onion briefly. Stir in jam. Add 200 ml water, bring to the boil and simmer for 3-4 minutes. Season with salt, pepper, lemon juice and remaining thyme.
6
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Drain noodles and mix with the apricot sauce. Cut the chicken filets open and arrange with the noodles and sauce.