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

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. Season with cayenne pepper, cardamom, and mace; mix well.

  • 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.

  • 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).

Nutrition Facts

447 calories; 18.1 g total fat; 97 mg cholesterol; 88 mg sodium. 36.3 g carbohydrates; 36.7 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2009
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. Read More
(59)

Most helpful critical review

Rating: 2 stars
01/19/2011
Too much spice!! Made this for the first time found the spices to be much too overpowering. I'm not sure which spice it was but it wasn't the cayenne as I didn't feel much heat. It has potential to be good but if I make it again I will use half of the cardamom and mace. Read More
(9)
31 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/09/2009
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. Read More
(59)
Rating: 5 stars
11/09/2009
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. Read More
(59)
Rating: 5 stars
11/23/2008
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! Read More
(49)
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Rating: 4 stars
11/25/2008
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. Read More
(44)
Rating: 5 stars
02/11/2010
This is wonderful and different. Remember that the recipe calls for 2 breast HALVES. That's one breast cut length-wise in half. You could not pound to 1/4 inch otherwise. Read More
(23)
Rating: 5 stars
01/12/2011
I sliced a slit in my chicken then opened it up and sliced open the edges until it lay flat then I rolled it around my stuffing otherwise I followed the recipe as written no only was it delicious but it presented beautifully as well. Read More
(11)
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Rating: 2 stars
01/19/2011
Too much spice!! Made this for the first time found the spices to be much too overpowering. I'm not sure which spice it was but it wasn't the cayenne as I didn't feel much heat. It has potential to be good but if I make it again I will use half of the cardamom and mace. Read More
(9)
Rating: 5 stars
02/24/2011
Husband made this for dinner and it was very good. Read More
(8)
Rating: 4 stars
02/26/2010
Used skinned & deboned thighs instead of the complication of breasts without even using a mallet and worked pretty fine - great recipe! Read More
(7)
Rating: 5 stars
02/12/2016
I made this last night. So incredibly easy and the flavor was astonishing. It took me 20 mins and my chicken breasts were oven ready. I sliced the chicken breasts crosswise since they were fairly thick and pounded to more like 1/2" thick when I called it good enough- and it was. Served this on a bed of wild rice. Stupendous! I see people commenting on the powerful spice flavor. This dish does have that and needs to be served with something like wild or brown rice to temper the strength of the flavor. I love swiss cheese in combination with the ingredients in this dish so the last couple minutes I layered a slice of swiss over the top. This truly is a healthy flavorful delicious dish. It's on my mainstay menu now. Read More
(4)