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
- 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.
This one goes to my Pinterest board right away! Love everything about it… and to me also, prunes are raisins elevated to a higher, juicier, tastier level
Awesome recipe, Greg!
I’ve used apples and prunes but never prunes and pecans. This looks fantastic.
This looks fancy enough for entertaining
For me, the spice mix that makes this dish, not to mention the presentation. It’s a chicken dish that looks much more special than chicken should. 🙂
Oh yum, your chicken dish sounds good!
How true, this is a lovely dish. That stuffing works exceptionally well with pork tenderloin as well. Very nice. We had our friends from Illinois up for the weekend, so I am way behind commenting and blogging!
I was about a week behind too. It can be fun catching up all at once.
Awesome stuffing, man! Love the spices rubbed on the outside too.
Super! Looks moist and tender.
Reblogged this on CARMEN.
Wow. That is one stuffed chicken. Looks great!
This I really like and I must try it…thanks for a wonderful recipe.
Stuffed chicken is one of our favorites!
This is a good way to stuff chicken breast and the stuffing itself is flavorful. Thank you and have a good week, Greg! 🙂
I would have never thought of combining prunes and feta, but it sounds great!
yum, now that sounds lovely.
Looks good to me! I’m all for any kind of stuffed chicken. The feta especially sounds good in this.
It sounds really good.Have a great week!
Pingback: Sister(and Brother)hood of the World Bloggers Award « The Refined Palate
Pingback: How Fruity is Your Chicken? | Rufus' Food and Spirits Guide