Herbed Chicken with Apricots and Pecan Potato Baskets

Source : Put The Chicken Breast Between 2 Sheets Of Greaseproof Paper And Flatten With A Rolling Pin Or Malletmelt The Butter In A Pan And Saut The Mushrooms ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 25, 2021

Step:

  1. Put the chicken breast between 2 sheets of greaseproof paper and flatten with a rolling pin or mallet

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

  3. Stir in the breadcrumbs and parsley then season to taste.

  4. Divide this mixture between the chicken breasts and roll up then secure each one with a cocktail stick

  5. Refrigerate while making the sauce

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

  7. Mix the cornflour with a little of the wine to make 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 stirring constantly

  9. Place the chicken breasts in a shallow ovenproof dish and pour the sauce over them. Bake in the oven without adjusting the temperature for about 20 minutes basting several times

  10. When the potatoes are cooked through, cut them in half and and scoop out the inside, leaving a reasonable layer within the shell.

  11. Mash the potatoes and place in a mixing bowl

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

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

  14. Add the sausage meat mixture to the potato and blend gently

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

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

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

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


Ingredients

  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 g wholemeal breadcrumbs
  7. 1 tablespoon chopped parsley plus extra for garnish
  8. to taste salt and pepper
  9. cocktail sticks to secure rolls
  10. Sauce
  11. 2 tablespoons cornflour
  12. 120 mL white wine
  13. 50 g butter
  14. 50 g apricots chutney
  15. Potato Baskets
  16. 4 large baking potatoes
  17. 170 g sausage meat
  18. 225 g can of apricots in natural juice drained and quartered
  19. 1/4 teaspoon cinnamon
  20. 1/2 teaspoon grated orange peel
  21. 2 tablespoons maple syrup
  22. 2 tablespoons butter
  23. 35 g chopped pecan nuts, plus some extra halves to garnish

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