Hot Date with a Chicken

Hot Date with a Chicken

10 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
JackiMilazzo
Recipe by  JackiMilazzo

“A date, apricot, and cayenne pepper stuffing fills these baked chicken breasts.”

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Ingredients

Adjust Servings

Original recipe yields 2 stuffed breasts

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  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 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Mound the fruit filling on the flattened breasts and roll up, tucking in the ends. Secure the chicken with toothpicks.
  4. Heat the vegetable oil in an oven proof skillet 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 center should read at least 165 degrees F (74 degrees C).

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Reviews (10)

Rate This Recipe
Hezzy_tant_Cook
49

Hezzy_tant_Cook

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.

MadtownCooking
45

MadtownCooking

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!

Elijah
42

Elijah

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 36.7 g
  • 73%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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