Christmas Stuffed Chicken Fillet

• • 4 Chicken breast fillets
• • 3 tablespoons olive oil
• • 1/4 cup cognac
• • 1 cup low-sodium vegetable broth
• • salt
• • pepper
• • 6-8 dried plums (prunes)
• • 6-8 dried apricots

For the Filling

• • 4 tablespoons olive oil
• • 200 grams lean ground beef
• • 2 tablespoons finely chopped onion
• • 2 tablespoons toasted pine nuts
• • 4 finely chopped dried plums
• • 4 finely chopped boiled chestnuts
• • 1 grated apple
• • 4 tablespoons cognac, juice and zest of 1 orange

For the Chicken:

1. 1. Using a sharp knife, butterfly cut the fillets so that their surface area increases.
2. 2. Place plastic wrap over them and pound them with a meat tenderizer or another heavy object so they flatten out and open up to a large surface area.
3. 3. Drizzle the fillets with oil and season well with salt and pepper on all sides.

For the Filling:

1. 1. Heat the olive oil and brown the ground meat for 6-7 minutes, stirring until cooked. Add the onion and let it become translucent for a few minutes. Add the pine nuts, plums, chestnuts, and apple and stir. Deglaze with the cognac. Add a little zest.
2. 2. Season with salt and pepper at the end. Remove from heat and let it cool slightly. Pour over the orange juice. Stir and allow all the liquids to evaporate. Let the filling cool down a bit.
3. 3. Divide two tablespoons of filling onto each fillet. Roll into a log and tie tightly with kitchen twine so it doesn't open during cooking. Heat the olive oil in a deep, heavy-bottomed skillet over high heat and brown the rolls all around for 2-3 minutes on each side. Add the whole dried fruits. Deglaze with the cognac and let it evaporate completely.
4. 4. Add the broth and simmer over medium heat until the fillet is cooked and the slightly thick sauce glazes. Swirl the pan so the sauce thickens with the heat of the ingredients.
5. 5. Slice each fillet diagonally and serve, garnishing with dried fruits and the thick glazed sauce.