Stuffed red chicory with chicken

Name: Stuffed red chicory with chicken
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 3 tbsp sour cherry jam; 100 g sour single cream; ½ red chicory; 2 tbsp hazelnuts; 2 tbsp peppermint; 4 mini cucumbers; 300 g tender chicken breast fillets; 1 tbsp olive oil; 2 tbsp dill; ¼ tsp salt; ¼ tsp Tasmanian pepper; ½ tbsp lemon juice

Aperitif fingerfood salad poultry

Total: 30 min. | Active: 30 min.

gluten-free

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Ingredients

for 12 pieces

Chicken
1 tbsp	olive oil
300 g	tender chicken breast fillet
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 cucumber, 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	hazelnut, coarsely chopped, toasted

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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