Fruit-Stuffed Chicken Breasts

Name: Fruit-Stuffed Chicken Breasts
Ingredients: 1 1/3 lb potatoes, peeled and quartered; 2/3 lb celeriac, peeled and chopped; 3 oz butter; Pinch None nutmeg; 1 oz chives, finely chopped; 1/2 cup milk; 3 oz prunes; 1 inch ginger, peeled and grated; 1 None apple, peeled, cored and cubed; 1 tbsp lemon juice; 4 None chicken breasts; None None flour, for dusting; 2 tbsp olive oil; 1/2 cup dry white wine; 1 cup chicken stock; 1/2 cup apple juice; 1 tbsp cornstarch, made into a paste with 2 tbsp water

17 ingredients

6 steps

Ingredients

1 1/3 lb potatoes, peeled and quartered
2/3 lb celeriac, peeled and chopped
3 oz butter
Pinch None nutmeg
1 oz chives, finely chopped
1/2 cup milk
3 oz prunes
1 inch ginger, peeled and grated
1 None apple, peeled, cored and cubed
1 tbsp lemon juice
4 None chicken breasts
None None flour, for dusting
2 tbsp olive oil
1/2 cup dry white wine
1 cup chicken stock
1/2 cup apple juice
1 tbsp cornstarch, made into a paste with 2 tbsp water

Directions

1

Boil the potatoes and celeriac in salted water for 20-25 mins, until soft. Drain, return to the pan and add 2 oz of the butter, the nutmeg, most of the chives and the milk and mash.
2

Meanwhile, place the prunes in a bowl with the ginger, apple and lemon juice and mix well. Preheat the oven to 350°F.
3

Cut a slit in the side of each chicken breast to create a pocket. Season with salt and freshly ground black pepper. Fill each pocket with 1-2 tbsp of the prune and apple mixture (reserve the remaining fruit). Secure with cocktail sticks to keep the filling enclosed. Lightly dust the chicken filets with flour.
4

Heat the oil in a large non-stick frying pan, add the chicken and cook for 2-3 mins on each side, until lightly golden. Transfer the chicken to the oven and cook for 8-10 mins until the chicken is cooked through and no pink remains.
5

Deglaze the frying pan with the wine, stock and apple juice. Add the remaining butter and simmer for 2-3 mins. Stir in the cornstarch paste and season with salt and freshly ground black pepper. Add the reserved fruit and bring to a boil, simmer until thickened.
6

Serve the chicken breasts with the fruity sauce and the mashed potato. Garnish with the remaining chives.