Cut toast into small cubes, mix into the apricot cream and let stand for 5 minutes. Unfold the chicken breast with a folding cut, pat carefully, salt and fill with the apricot mixture. Fold the breast back together. Roll out puff pastry and cut into 4 equal squares. Roll one chicken breast in each puff pastry square. Beat egg with a fork and brush puff pastry with it. Place on a baking tray covered with baking paper and bake in a preheated oven at 200 °C for 25 minutes until golden brown. Then let rest for 5 minutes. Serve sliced and garnished with mixed vegetables.Apricot cream:Cut apricots into cubes. Place in a saucepan with chili pepper, sherry, sugar and water, bring to a boil and boil down for 5 minutes. Then leave to infuse for at least 2 hours on the turned off stove top. Finely puree fruit with chili and decoction, adding whipped cream. Season with lemon zest and cinnamon and refine with lemon juice.
Stuffed Chicken Breast
Rating: 3.8333 / 5.00 (30 Votes)
Total time: 1 hour
Servings: 4.0 (servings)
Ingredients:
For the apricot cream:
Instructions: