Stuffed red chicory with chicken

Stuffed red chicory with chicken

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / piece: 82 kcal
, Fat: 5 g
, Carbohydrate: 3 g
, Protein: 7 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

1 tbsp olive oil
300 g tender chicken breast fillets
¼ tsp salt
¼ tsp Tasmanian pepper
2 tbsp sour cherry jam or raspberry jam

Stuffed red chicory

½ tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
4 mini cucumbers, very thinly sliced
2 tbsp dill, torn apart
2 tbsp peppermint, torn apart
100 g sour single cream
1 tbsp sour cherry jam or raspberry jam
salt to taste
½ red chicory (approx. 150 g), in leaves, halved if necessary
2 tbsp hazelnuts, coarsely chopped, toasted
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How it's done

Chicken

Heat the oil in a non-stick frying pan. Season the chicken, fry on all sides for approx. 5 mins. Reduce the heat, add the jam, glaze for approx. 1 min. while stirring. Remove, pull apart with a fork.

Stuffed red chicory

Whisk together the lemon juice and oil, season. Add the cucumber and herbs, mix. Combine the sour single cream and jam, season with salt, divide between the chicory leaves. Arrange the chicken and cucumber salad on top, garnish with the nuts.

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