Recipes Herbed Chicken with Apricots and Pecan Potato Baskets

Recipes Herbed Chicken with Apricots and Pecan Potato Baskets

Recipes Herbed Chicken with Apricots and Pecan Potato Baskets

  1. 8 chicken breast fillets
  2. 2 tablespoons butter
  3. 6 mushrooms chopped
  4. 1 tablespoon chopped pecan nuts
  5. 1/2 cup chopped cooked ham
  6. 50 grams wholemeal breadcrumbs
  7. 1 tbsp. of chopped parsley plus further for garnish
  8. to taste salt and pepper
  9. tropical drink sticks to secure rolls
  10. Sauce
  11. 2 tablespoons cornflour
  12. 120 mL white wine beverages
  13. 50 g butter
  14. 40 g apricots chutney
  15. Potato Baskets
  16. 4 large baking potatoes
  17. 170 g sausage meat
  18. 225 g can of apricots in healthy juice drained and quartered
  19. 1/4 tea spoons cinnamon
  20. 1/2 teaspoon grated orange peel
  21. 2 tablespoons maple syrup
  22. 2 tablespoons butter
  23. 35 g chopped pecan nuts, plus many extra halves to garnish
  1. Put the chicken breast between 2 sheets of greaseproof paper and flatten with a rolling pin or mallet

  2. Melt the butter within a pan and sauté the mushrooms, pecans and ham.

  3. Stir in the breadcrumbs and parsley after that season to taste.

  4. Separate this mixture between the chicken chests and roll up then secure each one of these with a cocktail stick

  5. Refrigerate while making the sauce

  6. Put the potatoes in the oven to bake at 160°C while you would prepare the sauce.

  7. Mix the cornflour with the little of the wine to create a smooth paste stop put the remaining wine in a pan and add the just prepared paste.

  8. Simmer until smooth then add the butter and apricot chutney and cook for about 5 minutes mixing constantly

  9. Place the poultry breasts in a shallow ovenproof meal and pour the sauce over them. Bake in the oven without modifying the temperature for about 20 moments basting several times

  10. Whenever the potatoes are cooked through, reduce them in half and scoop away the inside, leaving a reasonable coating within the shell.

  11. Mash the potatoes and place in the mixing bowl

  12. Fry the sausage meat and remove some associated with the fat that floats to the top.

  13. Add the remaining components and cook for 1 minute.

  14. Add the sausage meat combination to the potato and blend softly

  15. Fill the potato shells. Sprinkle the pecan halves over the top and put in the stove with the chicken and bake with regard to another 30 minutes

  16. Remove the chicken breasts from the oven and then drain the sauce into the separate container.

  17. Slice the breasts and put onto in personal plates and pour the sauce over the top.

  18. Serve with the potato baskets and garnish with parsley leaves

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