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Prune and Walnut Stuffed Chicken Recipe

American · Main course · 50 min total

Juicy chicken breasts stuffed with a sweet and savory filling of prunes and walnuts, then pan-seared and baked to perfection. An elegant yet easy weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup pitted prunes, chopped
• 1/3 cup walnuts, chopped
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine prunes, walnuts, breadcrumbs, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with remaining salt and pepper.
4. Spoon about 2 tablespoons of the prune mixture onto the center of each chicken breast. Fold the sides over the filling and secure with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side.
6. Pour chicken broth into the skillet around the chicken. Transfer skillet to the oven and bake until chicken is cooked through (internal temp 165°F), about 20 minutes.
7. Remove toothpicks before serving. Spoon pan juices over chicken.

Tips

• Serve with roasted vegetables or a simple green salad.
• For extra flavor, add 1 tablespoon of Dijon mustard to the broth before baking.
• Leftovers can be refrigerated for up to 3 days.

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