Fruit-Stuffed Chicken Breasts

Fruit-Stuffed Chicken Breasts


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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.


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

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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