Name: Stuffed chicken breast
Ingredients: 4 – 6 fillets of chicken breast weighing about 1 kg; 1 orange; 50 g of dried apricots; 60 g of halves of walnuts; 2 cloves of garlic; melted butter; 2 tablespoons of brown sugar; 1 tablespoons of mustard with honey; 50 ml of fresh orange juice; salt freshly ground black pepper

Preparation time: 600 mins
Cooking time: 60 mins
Difficulty: moderate
Serves: 6 people

Dinner

mvchamor

July 4, 2016

Stuffed chicken breast.

Chicken meat is well combined with nuts and dried fruits. А after preliminary pickling, breast fillet it will never turn out dry.

Stuffed chicken breast

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Ingredients

Scale

4 – 6 fillets of chicken breast weighing about 1 kg
1 orange
50 g of dried apricots
60 g of halves of walnuts
2 cloves of garlic
melted butter
2 tablespoons of brown sugar
1 tablespoons of mustard with honey
50 ml of fresh orange juice
salt freshly ground black pepper

Instructions

Prepare marinade from 3 l of water, 3 tablespoons of salt and sugar (sugar and salt have to be dissolved completely). Add small cut orange. Put fillet in a cold marinade, press a plate that meat was completely shipped in solution, and leave a minimum on 2 h, 8-10 h better.
Wet 4–6 wooden toothpicks in hot water for 30–60 min. It is necessary that they didn’t burn down at the preparation of meat at once.
Crush nuts and slightly fry. Small cut dried apricots and the peeled garlic.
In a bowl mix walnuts, dried apricots, orange juice, and garlic. Salt, add 2 tablespoons of the softened melted butter and mix thoroughly. A sharp knife makes an incision chicken fillet so that “pocket” was formed.
Fill a cut with dried the mix from apricots and walnuts, fasten edges by means of slightly dried wooden toothpicks. Cover meat with a thin layer of melted butter.
Cook on a grill of 30-35 min., often overturning. The last 15 min. grease meat with mustard mix with a small amount of water.

Step by step recipe Stuffed chicken breast

Step 1

Prepare marinade from 3 l of water, 3 tablespoons of salt and sugar (sugar and salt have to be dissolved completely). Add small cut orange. Put fillet in a cold marinade, press a plate that meat was completely shipped in solution, and leave a minimum on 2 h, 8-10 h better.

Step 2

Wet 4–6 wooden toothpicks in hot water for 30–60 min. It is necessary that they didn’t burn down at the preparation of meat at once.

Step 3

Crush nuts and slightly fry. Small cut dried apricots and the peeled garlic.

Step 4

In a bowl mix walnuts, dried apricots, orange juice, and garlic. Salt, add 2 tablespoons of the softened melted butter and mix thoroughly. A sharp knife makes an incision chicken fillet so that “pocket” was formed.

Step 5

Fill a cut with dried the mix from apricots and walnuts, fasten edges by means of slightly dried wooden toothpicks. Cover meat with a thin layer of melted butter.

Step 6

Cook on a grill of 30-35 min., often overturning. The last 15 min. grease meat with mustard mix with a small amount of water.