Chicken breast stuffed with almonds and dried apricots
3 servings
100 minutes
Chicken breast stuffed with almonds and dried apricots is an exquisite dish of European cuisine that delights with a balance of sweet and spicy notes. The history of such a combination is rooted in Mediterranean gastronomic traditions, where nuts and dried fruits often accompany meat. The tender chicken breast infused with the aromas of honey, rosemary, and thyme serves as the perfect base for a filling of roasted almonds, caramelized onions, and juicy apricots. Each bite reveals a multilayered flavor: light sweetness, nutty density, and spiciness create a refined harmony. The dish is ideal for festive dinners and can be served with mashed potatoes, polenta, or pilaf rice. It is recommended to complement it with a fresh green salad to highlight the richness of flavors.
1
Cut each chicken breast lengthwise, leaving 1-2 cm from the edge.
2
Mix salt, rosemary, thyme, pepper, honey, and oil in a small bowl and rub the mixture all over the meat.
- Salt: to taste
- Freshly chopped rosemary: pinch
- Chopped fresh thyme: pinch
- Ground black pepper: to taste
- Honey: 1 teaspoon
- Vegetable oil: 2 tablespoons
3
Place the chicken breasts in a dish, cover with a lid, and refrigerate for at least 1 hour.
4
Soak the dried apricots in hot water for 30-40 minutes.
- Dried apricots: 12 pieces
5
Heat 1 tablespoon of melted butter in a pan over medium heat. Remove the dried apricots from the water, dry them, and sauté for 1 minute over medium heat, stirring. Transfer to a plate.
- Melted butter: 4 tablespoons
6
If necessary, add oil to the pan and sauté the onion for 1-2 minutes. Transfer to a deep plate.
- Melted butter: 4 tablespoons
7
Roast the almonds in a dry pan until golden brown. Transfer the almonds to a plate with onions, season with salt and pepper to taste, add cream, and mix well.
- Ground almonds: 60 g
- Ground black pepper: to taste
- Salt: to taste
- Cream 30%: 3 tablespoons
8
Take the chicken breasts out of the fridge, remove the spices. Lay the breasts on a board (like an open book), cover with plastic wrap, and gently pound with a mallet.
9
Place 2-3 tablespoons of almond filling on each chicken breast and spread it out. Top with dried apricots and cover with the other half of the fillet. Place a sprig of thyme and a couple of sage leaves on top, and tie the breast evenly with kitchen twine at 5 cm intervals.
- Ground almonds: 60 g
- Dried apricots: 12 pieces
10
Heat 2 tablespoons of melted butter in a pan. Fry the chicken breasts on both sides until golden brown. Cover the pan with a lid, reduce the heat, and continue cooking for about 15 minutes.
- Melted butter: 4 tablespoons
11
Transfer the breasts to a plate, cover with foil, and let them 'rest' for 10 minutes. Remove the strings and serve the breasts with mashed potatoes, polenta or pilaf, and a green salad.