Fruit-Stuffed Chicken Breasts

    Fruit-Stuffed Chicken Breasts

    (30)
    6saves
    55min


    13 people made this

    About this recipe: These chicken breasts are stuffed with a mixture of dried fruit, orange zest and spiced with cayenne, cardamom and mace. They are then baked to perfection. Enjoy them with rice, potatoes, pasta or salad.

    Ingredients
    Serves: 2 

    • 35g dates, pitted and chopped
    • 1 small apple, peeled, cored and chopped
    • 2 tablespoons chopped dried apricots
    • 2 tablespoons raisins
    • 1 tablespoon grated orange zest
    • 1 tablespoon orange juice
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground mace
    • 2 (175g) skinless, boneless chicken breast fillets
    • 2 tablespoons vegetable oil

    Method
    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Combine the dates, apple, apricots, raisins, orange zest and orange juice in a small bowl. Season with cayenne pepper, cardamom and mace; mix well.
    3. Place the chicken breasts between two pieces of cling film on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 5mm. Mound the fruit filling on the flattened breasts and roll up, tucking in the ends. Secure the chicken with cocktail sticks.
    4. Heat the vegetable oil in an oven-safe frying pan over medium-high heat. Add the chicken breasts and cook until browned on all sides, about 5 minutes. Place in the preheated oven and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C.
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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (30)

    by
    59

    This one is company special. I could not manage to pound my chicken to 1/4 inch (and I was beginning to think the neighbors might be wondering WHAT was going on over here), so I slit the pieces and stuffed the slit meat, pinning with toothpicks and proceeding as instructions indicated. Had to substitute craisins for the apricots this time, but this worked well with the apple flavor. (Oooh, wonder what dried mangoes might be like!) Also, we are not the brave souls we once were, so reduced the cayenne by half with no ill effect. Truly beautiful, fairly simple (if you work around the 1/4 inch thing), and very, very tasty. Thank you for posting, Jack.  -  09 Nov 2009  (Review from Allrecipes US | Canada)

    by
    49

    I took a gamble on this one and I am so glad I did. Even my picky, fruit-loathing hubby LOVED this. My only complaint is that the pistachios were not listed in the ingredients when I first tried this - so I guessed and just threw in a handful of them. I used 1/2 cinnamon and 1/2 nutmeg in lieu of the full amount of mace. I also subbed dried figs for dates. Otherwise I followed the recipe to a T. It makes a great deal of filling, FYI - we probably only used 2/3 of it. A fun, different recipe that looks and smells delicious. Thanks Jacki!  -  23 Nov 2008  (Review from Allrecipes US | Canada)

    by
    44

    This is a pretty different, good recipe. A lot of work to prepare; I thought the cardamom was a little overpowering and the cayenne somewhat distracting, i'd cut that in half next time although usually the spicier the better for me. I felt it was missing something and that another spice might have been an appropriate addition but couldn't quite put my finger on it... definitely needed more apricots and more than the 1/2 cup of pistachios I put in since it wasn't specified in the recipe. I'd use at least a cup.  -  24 Nov 2008  (Review from Allrecipes US | Canada)

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