Fruit-Stuffed Chicken Recipe

Fruit-Stuffed Chicken Recipe photo by Taste of Home

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I created this recipe to serve at the wedding dinner for the pastor of our church. After experimenting with a lot of chicken dishes, I finally hit on a winner. The bride and groom were pleased. -Claudette Mogle, Federal Way, Washington

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Fruit-Stuffed Chicken Recipe

Prep: 20 min. Bake: 25 min.

Yield: 2 Servings

20 25 45

Ingredients

2 boneless skinless chicken breast halves
3 tablespoons chopped dried apricots
3 tablespoons chopped dried cranberries
3 tablespoons chopped pitted dried plums
1/2 cup apricot preserves
1 teaspoon lemon juice

Directions

Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish.
In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm.
Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 407 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 97 mg sodium, 76 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Fruit-Stuffed Chicken in Reminisce Extra December 2002, p52