Chicken fillet with Roquefort hood

Chicken fillet with Roquefort hood

In a small pot let out the oil and fry the finely diced onion in it. Cut the well-watered anchovy fillet into small pieces and add to the mixture. Finely dice the apricots and braise them briefly. Deglaze with red wine and add the tomato cubes. Season with garlic, oregano and freshly ground pepper. Reduce the sugo by half and pour into an ovenproof dish. Salt the chicken fillets, sprinkle with chilli powder and dust with a little flour. In a coated frying pan, let out the butter, fry the fillets in it and then place on the sugo in the pan. Mix the sour cream with the Roquefort cheese and pour over the fillets. Sprinkle with almond leaves and bake in a preheated oven at 225° for 15 minutes. Rice will do. If you like, you can add some butter, lemon juice, lemon peel and parsley to the rice.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
584 kcal
54 g
35 g
24 g

(C)opyright by Marions Kochbuch