Stuffed Chicken with Prunes and Feta

Little pockets of heaven

Chicken has to be one of the most versatile meats for stuffing. This idea came about as a way to use up the last of the dried plums leftover from this holiday treat. The spice mixture really complements the flavors of the filling and the dish is fairly low fat.

Some people may know dried plums by another moniker and possible dietary use but I enjoy them much like someone else would enjoy raisins. Plumper, juicer tastier raisins.

Stuffed Chicken with Toasted Pecans and Dried Plums

• 4 chicken breasts
• 10-12 dried plums diced fine
• 1/4 toasted pecans diced fine
• 4 oz feta crumbled
• 1/2 tsp cinnamon
• 1/2 tsp tumeric
• 1/2 tsp mace
• 1/4 tsp cayenne pepper
• Salt/pepper
• olive oil

De-bone chicken breasts and remove tenders for another meal. Butterfly breasts and pound out to 1/4″ thickness. Mix plums, pecans and feta together in a bowl. Add more cheese to taste. Mix spices together in another bowl and season with salt and pepper to taste. Sprinkle each breast with a pinch or two of the spice mix and rub it into the meat. Divide the plum mixture evenly between the breasts, but do not overdo it. There should be no more than three tablespoons stuffing per piece of meat. Fold the side together and then roll chicken into a log. Place each seam side down on a greased baking dish and drizzle with olive oil. If you can’t get the rolls to stay together use a piece of cooking twine to tie them up. Rub more of the spice mix into the outside of the chicken rolls and bake at 375 degrees until done, about 25-30 minutes.