Stuffed with apricots chicken "Hindu"

1. Strain the Thai sauce through a sieve. Rinse chicken breast, dry and make a hole Ingredients:

• Thai sauce - 400 Grams (cream curry)
• chicken breast - 2 pieces
• salt - 1 To taste
• vegetable oil - 2 items. spoons
• a bunch of green onions - 2 pieces
• canned apricots - 4 pieces (halves)

Instructions

1. Strain the Thai sauce through a sieve. Rinse the chicken breast, dry and make holes in the form of a pocket (for stuffing). Fill the holes with vegetables (at your discretion) and sauce. Secure the exit with toothpicks or sew it with a thread. Fry in oil for about 5-10 minutes. 2. Rinse the onion, cut into rings. Fry the onions in the same pan where the brisket was previously prepared, add the apricots with the remaining sauce. 3. Lay the stuffed breast on plates, overlay meat with apricots and onions. As a side dish, you can boil rice. Decorate the dish with coconut chips.

Servings: 2