Stuffed red chicory with chicken

Total time: 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 82 Kcal, 7g Protein, 3g Carbohydrates, 5g Fat


  • Chicken
  • 300 g tender chicken breast fillets
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp sour cherry jam or raspberry jam
  • 0.25 tsp Tasmanian mountain pepper
  • Stuffed red chicory
  • 0.5 tbsp lemon juice
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 4 mini cucumbers, very thinly sliced
  • 2 tbsp dill, torn apart
  • 2 tbsp peppermint, torn apart
  • 100 g sour single cream
  • 1 tbsp sour cherry jam or raspberry jam
  • 0.5 red chicory (approx. 150 g), in leaves, halved if necessary
  • salt to taste
  • 2 tbsp hazelnuts, coarsely chopped, toasted

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  • Chicken

    Heat the oil in a non-stick frying pan. Season the chicken, fry on all sides for approx. 5 mins. Reduce the heat, add the jam, glaze for approx. 1 min. while stirring. Remove, pull apart with a fork.
  • Stuffed red chicory

    Whisk together the lemon juice and oil, season. Add the cucumber and herbs, mix. Combine the sour single cream and jam, season with salt, divide between the chicory leaves. Arrange the chicken and cucumber salad on top, garnish with the nuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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