Chicken breast with dried apricot-salsa

Ingredients (four servings)

For the salsa:

  • 5,29 oz (150g) Bergland Bavarian Swiss Original Mild
  • 7,05 oz (200g) dried apricots
  • 7,05 oz (200g) cocktail tomatoes
  • 2 red onion
  • 1 tbsp. (1 EL) green pepper
  • 2 tbsp. (2 EL) oil
  • 1 lemon
  • 1/8 oz (1TL) coarse salt

For the chicken breast:

  • 4 chicken breasts, each 5,29 oz (150g)
  • 2 tbsp. (2 EL) honey
  • 3,38 fl oz (100ml) orange juice
  • 1 orange
  • A bit salt


  • Wash apricots and tomatoes and quarter them.
  • Skin the onions and cut them in fine cubes.
  • Cut the cheese and season it with pepper, pil, orange juice and zest as soon as coarse salt.
  • Mix all ingredients in a bowl.
  • Cover the dish and leave to stand at least 1 hour in the refrigerator.
  • Heat the chicken breast on each side in a pan without oil.
  • Remove them from the pan.
  • Add to the meat juice, honey, orange juice, orange zest and salt and cook it for 3 minutes.
  • Add the chicken breast by medium level.
  • Cook it for further 7 minutes. Use for the pot a lid.
  • Garnish the chicken breast and serve it with a spoonful of salsa.


You can serving the salsa with fresh roasted bread, as a bruschetta. If you buy cheese in slices, you can cut the cubes more finely.

Preparation time: 20 minutes

Dwell time in the fridge: 1 hour


Nutrition facts (per serving):

  • calories: 517 kcal / 2161 kJ
  • proteins: 42 g
  • fat: 17 g
  • carbohydrates: 44 g