You are here: Home » Recipes » Medjool Date Nut-Stuffed Chicken Medjool Date Nut-Stuffed Chicken Recipe by Our Cookbook Collection Yield 2 servings PrintEmail Ingredients 1 tablespoon butter1/4 medium onion, finely diced -- Medjool dates, pitted and chopped1 cup fresh breadcrumbs1/4 cup pistachio nuts, chopped1 teaspoon finely chopped fresh herbs (eg. parsley, sage, thyme, rosemary, etc.)2 -- boneless skinless chicken breasts -- Salt and pepper2 teaspoons olive oil1/4 cup dry white wine Instructions Heat oven to 400F. Melt butter in a saute pan over medium heat. Add onions and cook until soft, about 5 minutes. Mix dates, breadcrumbs, nuts, herbs and onion together. Using a sharp, non-serrated knife, cut a pocket into the thickest part of each chicken breast, being careful to to cut through. Leave appoximately 1/2-inch on all sides. Fill pockets with date mixture, season with salt and pepper and brush both sides with olive oil. Place in a shallow baking dish and pour in wine. Bake 30 to 35 minutes, until chicken is fully cooked. Recipe courtesy of Bard Valley Natural Delights.