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

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

Stuffed red chicory

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