Stuffed Chicken Breast

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.

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