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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
Fruit-Stuffed Chicken
Fruit-Stuffed Chicken Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 servings

Ingredients

  • 2 boneless skinless chicken breast halves
  • 3 tablespoons chopped dried apricots
  • 3 tablespoons chopped dried cranberries
  • 3 tablespoons chopped pitted dried plums (prunes)
  • 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.

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