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.