Chicken roll with dried fruits(apricot, fig and plum) and cheese

Chicken roll with dried fruits(apricot, fig and plum) and cheese
 
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by runneralps

 
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Ingredients

Ingredients
Method
 
  • 2 serves
  • 2 chicken fillets
  • 4 figs
  • 4 plums
  • 4apricots
  • 1/8 tea cup cognac
  • 2 small potatoes
  • 4 small mushrooms
  • 80 grms goat cheese(mashed )
  • 2 tea sp honey
  • ¼ tea sp sea salt
  • ¼ tea sp pepper
  • Thyme ,mint
  • 1 onion peeled and chopped
Put the dried fruits in a bowl with water for 2 hours. Drain them and then cut half of them in 2 pieces. The other fruits you will use them for the sauce.
Boil the potatoes and cut them into slices.
Lay the fillets on a foil. Fill the fillets with the goat cheese and on top place the herbs and the fruits. Roll gently the fillets and wrap them with the foil.
This will result to 2 cylindrical "packets". Boil then for 15 minutes and then unwrap them.
Put the chopped onion, the potatoes and the mushrooms in a frying pan. Add the salt and the pepper. Cook in a slow fire for 5 minutes. Add the fruits and the fillets…..
Cook till the fillets turn their color brownish. Add the cognac and ½ glass of water. Cook until the sauce thicken ….
If the fillets wont take this (beautiful) brown color, you can put them for 5 minutes under the grill.

Chicken roll with dried fruits(apricot, fig and plum) and cheese

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This recipe was uploaded by runneralps

 
 

Method


Put the dried fruits in a bowl with water for 2 hours. Drain them and then cut half of them in 2 pieces. The other fruits you will use them for the sauce.
Boil the potatoes and cut them into slices.
Lay the fillets on a foil. Fill the fillets with the goat cheese and on top place the herbs and the fruits. Roll gently the fillets and wrap them with the foil.
This will result to 2 cylindrical "packets". Boil then for 15 minutes and then unwrap them.
Put the chopped onion, the potatoes and the mushrooms in a frying pan. Add the salt and the pepper. Cook in a slow fire for 5 minutes. Add the fruits and the fillets…..
Cook till the fillets turn their color brownish. Add the cognac and ½ glass of water. Cook until the sauce thicken ….
If the fillets wont take this (beautiful) brown color, you can put them for 5 minutes under the grill.

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