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Stuffed red chicory with chicken
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 82
  • Fat about 5g
  • Carbohydrates about 3g
  • Protein about 7g
This is needed
This is needed for 12 piece
  • 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 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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And that's how it's done
And that's how it's done
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.