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

Preparation:

• 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.

Tip:

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