Fruit-Stuffed Chicken Recipe
Fruit-Stuffed Chicken Recipe photo by Taste of Home
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Fruit-Stuffed Chicken Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 407 calories, 3g fat (1g saturated fat), 63mg cholesterol, 97mg sodium, 76g carbohydrate (65g sugars, 3g fiber), 24g protein.


  1. 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.
  2. 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.
  3. Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce. Yield: 2 servings.
Originally published as Fruit-Stuffed Chicken in Reminisce Extra December 2002, p52

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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