Chicken fillet with Roquefort topping

Ingredients for 4 servings:

• 2 onions
• 6 tbsp oil
• 5 anchovy fillets, pickled in oil
• 10 apricot(s), dried
• 2 points of tomatoes, 500 g each, chopped
• 2 garlic cloves
• 2 tsp marjoram, dried
• ⅛ liter wine, red or broth
• 4 chicken breast fillets
• pepper
• Cayenne pepper
• 2 tbsp flour for dusting
• 1 cup sour cream
• 200 g cheese (Roquefort)
• 80 g almonds (flaked almonds)
• 6 sage leaves
• Clarified butter
• Fat for the mold
• herbal salt
• Salt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

First, prepare the sauce—this can easily be done the day before: Peel and dice the onions, then fry them in 3 tablespoons of hot oil. Rinse the anchovy fillets, add them, and fry while stirring; they will dissolve. Cut the dried apricots into small cubes and add them. Add the chopped tomato flesh and stir to combine. Halve the unpeeled garlic cloves and press them in. Season with marjoram and pepper. Pour in red wine or stock. Boil everything uncovered until reduced by half. Season the sauce with herb salt (or regular salt) and pour into a greased dish. Wash the chicken breast fillets and pat dry with kitchen paper. Season with salt and cayenne pepper. Dust with flour (this works best with a fine sieve). Heat clarified butter in a large pan and fry the fillets briefly and vigorously on each side. Then place them side by side in the dish on top of the tomato sauce. Mix the sour cream and Roquefort with a fork and spread over the fillets. Sprinkle with flaked almonds. Place the dish in a preheated oven at 225°C and bake for 35 minutes. Fry the sage leaves in a pan with the remaining oil until crispy and scatter over the finished dish. Serve with lemon rice. It sounds a bit complicated, but it tastes great and is pretty easy to prepare.