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Fruit-Stuffed Chicken

 Fruit-Stuffed Chicken
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
2 ServingsPrep: 20 min. Bake: 25 min.

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.