Medjool Date Nut-Stuffed Chicken

  • Yield 2 servings


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


  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.



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