Stuffed chicken breast with creamy green pepper sauce


1 Wash thyme, shake dry and peel off the leaves. Finely chop the apricots. Mix the apricots, thyme and cumin in a bowl. Season with salt and pepper. Rinse the chicken through cold water, pat dry, cut a hole into the side and fill with apricot mixture. Fix with skewers.

2 Peel onions and cut into thick slices. Clean mushrooms and cut into bite-sized pieces. Drain the green peppercorns from the jar. Prepare rice according to package instructions.

3 In the meantime, heat oil in a pan and sauté the chicken breasts on both sides until golden brown. Season with salt. Remove chicken breasts from the pan and set aside. Then fry mushrooms and onions in the same pan before it cools, for about 3 minutes. Melt butter in the same pan, dust with flour and cook for about 2 minutes.

4 Add broth, juice and cooking cream. Then, stir in the mustard and peppercorns. Add chicken breasts to the sauce and simmer for about 10 minutes. Cut the chicken and serve. Serve with sauce and rice.

Tip: For a special flavor, you can also use Ras el Hanout instead of cumin. Ras el Hanout is an Arabic spice blend of about 25 different spices.

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