Medjool Date Nut-Stuffed Chicken

  • Yield: 2 servings

Ingredients

1tablespoon butter
1/4medium onion, finely diced
-- Medjool dates, pitted and chopped
1cup fresh breadcrumbs
1/4cup pistachio nuts, chopped
1teaspoon finely chopped fresh herbs (eg. parsley, sage, thyme, rosemary, etc.)
2-- boneless skinless chicken breasts
-- Salt and pepper
2teaspoons olive oil
1/4cup dry white wine

Instructions

  1. Heat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 30 to 35 minutes, until chicken is fully cooked.

Recipe courtesy of Bard Valley Natural Delights.

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers