I really like stuffing chicken fillets, it makes them less dry. And I really like using dried figs, prunes, apricots and dried fruits as a stuffing. It's fast, it's almost always in our cupboards and it makes the effect at the table in general. And I also really like the onion-apple filling that adapts well to poultry but also to other meats.

ingredients ( For 2 people )

2 guinea fowl fillets
4 prunes
4 dried figs
10 almonds
1 sweet onion
2 fruit apples
Salt and pepper


1• In a hot saute pan, pour in a tablespoon of olive oil and add the chopped onion with a little salt. When they are blond add the washed and sliced ​​apples. Cook for 5 minutes.

2• Open the fillets in 2 like a book, salt inside and add 2 prunes cut in 2, 2 figs cut in 2 and 5 almonds per fillet. Close the net with a toothpick.

3• In the sauté pan, spoon the filling on one side and brown the fillets without stirring for 5 minutes. Turn the fillets over, salt, pepper and cover. Cook for 10 to 15 minutes over low heat. Serve hot.