Stuffed Chicken Breast with Creamy Green Pepper Sauce

Source: https://www.oldenburger-professional.com/rcp_recipe/stuffed-chicken-breast-with-creamy-green-pepper-sauce-pro

Total time

90 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
10		chicken breasts (approx. 200 g each)
625	g	mushrooms
5		red onions
5	tbsp	green peppercorns (jar)
300	g	apricots, dried
750	g	Oldenburger Chef's Cooking Cream, 20% fat
2.5	tbsp	Oldenburger Butter, unsalted
10	stems	of thyme
1.5	tbsp	cumin salt pepper
625	g	of rice
250	ml	sunflower oil
2.5	tbsp	flour
250	ml	chicken broth
250	ml	orange juice
2.5	tbsp	mustard, medium hot

Preparation

Wash thyme, shake dry and peel off the leaves. Finely chop the apricots. Rinse the chicken through cold water, pat dry. Peel onions and cut into thick slices. Clean mushrooms and cut into bite-sized pieces. Drain the green peppercorns from the jar. Prepare rice according to package instructions.

The Filling

Mix the apricots, thyme and cumin in a bowl. Season with salt and pepper.

The Chicken

Cut a hole into the sides of the chicken pieces and fill with apricot mixture. Fix with skewers. Heat oil in a pan and sauté the chicken breasts on both sides until golden brown. Season with salt. Remove chicken breasts from the pan and set aside.

The Creamy Pepper Sauce

Then fry mushrooms and onions in the same pan before it cools, for about 3 minutes. Melt Oldenburger Butter in the same pan, dust with flour and cook for about 2 minutes. Add broth, juice and Oldenburger Chef’s Cooking Cream. Then, stir in the mustard and peppercorns. Add chicken breasts to the sauce and simmer for about 10 minutes.

The Final Touch

Cut the chicken and serve with sauce and rice.

Tips from Chefs to Chefs

For a special flavor, you can also use Ras el Hanout instead of cumin. Ras el Hanout is an arabic spice blend of about 25 different spices.