This is a great way to use up some leftover dried fruit. The sweetness of the stuffing complements the roast carrots and pears perfectly. Do not remove the skin from the breasts, but you can trim some of the fat away to make it healthier.
Chicken Stuffed with Pears and Prunes
- 4 chicken breasts deboned skin still on
- 1 pear cored and chopped into small dice
- 1 pear cored and cut into large chunks
- 5-6 carrots chopped into large chunks
- 10 prunes diced fine
- 3 green onions chopped
- 4 basil leaves chopped roughly
With a sharp knife cut into each breast on the side in the middle creating a slit about 1″ long. Use the knife to create a pocket that goes all the way around the breast without cutting through the sides, top or bottom. This takes a little practice but go slow and use your finger to feel in the pocket to judge how far it has separated. Mix the small diced pears, prunes, green onion and basil. Season with salt and pepper. Take filling and stuff it into the cavities equally. The chicken breasts will be packed very tight. Use 3 toothpicks to seal the opening up. In the center of a baking dish place the breasts skin side up and carrots around. Roast chicken for 30 minutes at 365 degrees. Add pears and stir with carrots in rendered fat. Continue to roast until chicken is done, about 15-20 minutes more.
Yes, we love chicken with fruit. Here are some of our other favorites:
Grilled Chicken with Grilled Pineapple Salsa