Fruit and Nut-Stuffed Chicken Breasts

Enjoy these crunchy chicken breasts infused with honey, fruit juice and dried fruit bits, coated with a nutty bread crumb mixture – baked into a rich and flavorful dinner.

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  • prep time 30 min
  • total time 60 min
  • ingredients 7
  • servings 4
 

Ingredients

1/4
cup pineapple juice
1
teaspoon honey
1/2
cup dried fruit bits
1/2
cup chopped walnuts, toasted*
4
boneless, skinless chicken breast halves
1/4
cup unseasoned bread crumbs
2
tablespoons honey

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In small saucepan, combine pineapple juice and 1 teaspoon honey; add fruit bits. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 cup of the chopped walnuts.
  • 2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3 Place scant 1/4 cup fruit mixture on center of each chicken breast. Bring about 1 inch of 1 end of chicken over mixture. Fold in sides; roll up jelly-roll fashion, pressing ends to seal. Secure with toothpicks if necessary.
  • 4 In food processor bowl with metal blade or blender container, process remaining 1/4 cup walnuts until ground. In small bowl, combine ground walnuts and bread crumbs. Brush chicken rolls with 2 tablespoons honey; roll in walnut mixture. Place chicken rolls in ungreased 8-inch square (1 1/2-quart) baking dish.
  • 5 Bake at 350°F. for 25 to 30 minutes, or until chicken is fork-tender and juices run clear.
  • 1 Heat oven to 350°F. In small saucepan, combine pineapple juice and 1 teaspoon honey; add fruit bits. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 cup of the chopped walnuts.
  • 2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3 Place scant 1/4 cup fruit mixture on center of each chicken breast. Bring about 1 inch of 1 end of chicken over mixture. Fold in sides; roll up jelly-roll fashion, pressing ends to seal. Secure with toothpicks if necessary.
  • 4 In food processor bowl with metal blade or blender container, process remaining 1/4 cup walnuts until ground. In small bowl, combine ground walnuts and bread crumbs. Brush chicken rolls with 2 tablespoons honey; roll in walnut mixture. Place chicken rolls in ungreased 8-inch square (1 1/2-quart) baking dish.
  • 5 Bake at 350°F. for 25 to 30 minutes, or until chicken is fork-tender and juices run clear.

EXPERT TIPS

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Expert Tips

* To toast walnuts, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes, or until golden brown, stirring occasionally. Or, spread walnuts in thin layer in microwave-safe pan. Microwave on HIGH for 4 to 7 minutes, or until golden brown, stirring frequently.

Stir a generous amount of minced parsley into white rice cooked in pineapple juice. Place a mound of the rice in the center of each dinner plate. Slice each chicken roll and arrange the slices around the rice. Garnish with roasted walnut halves and serve slivers of fresh pineapple alongside.

Serve with dry white wine, steamed asparagus and buttered carrot circles.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
),
Cholesterol
75mg
75%;
Sodium
125mg
125%;
Total Carbohydrate
30g
30%
(Dietary Fiber
3g
3%
  Sugars
20g
20%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Fruit; 2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.