Slice the chicken breasts into strips and let the tutti-frutti
steep in hot water. Heat 20 grams of butter in a frying pan and
wait until the froth subsides.
Place the chicken strips in the pan, stir-fry them until golden brown and season with the mixed herbs.
Remove the chicken from the pan and keep it warm. Warm the steeped tutti-frutti in the same frying pan. Add the apricot jam and some water, if needed, and make a smooth sauce. Fry the fries for about 3.5 minutes at 170 ̊C until golden brown and crispy.
Put the fries in a dish or bowl and cover with the chicken strips and tutti-frutti.
Finish with spring onions, red pepper and cashew nuts.