Stuffed Chicken Breast with Damascus Jewish Pistache

Stuffed Chicken Breast with Damascus Jewish Pistache


Ingredients:

2 large chicken breasts or turkey breast
2 glasses of tangerine juice (mandarin, bergamot)

Spices:

2% by weight of meat salt 1 teaspoon (tsp) for each kilo
1 lemon, juice only
4 garlic cloves if (is old) without the crushed kernels
1 tablespoon spicy paprika soup
1 sprig of rosemary, optional

Filling:

100 g. of dried apricot or mango
100 g. raw pistachios
2-3 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 spoons snob, (pinholes)

Other ingredients:

Red fruit jelly or honey (cover)

Way of preparing:

Wash the chicken breasts, remove the skin, cut into very thin steaks.
If you can not cut very thin, hit with the meat beater until tune well.

Season with salt, garlic, lemon, paprika and rosemary branch, allow to stand for two hours in the refrigerator covered with aluminum foil

Leave the apricot sauce for an hour, or until soft, then cut and niggling

Cut the kid and pistachios.
Add the chopped apricots, chopped pistachios, the ketchup, Worcestershire sauce
and lastly snob.

Stuff the chicken breasts, wrap as roulade, secure with palito.ou fold in half
Cook the chicken breasts with the juice of tangerine, until soft.
Once cooked and very tender, take to the hot oven to pick up color, covered with red fruit jelly.
Cover with aluminum foil

To serve

Accompanying mashed parsnip.
Lettuce salad, grated carrots, cherry tomatoes and watercress