FRUIT-STUFFED CHICKEN

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Fruit-Stuffed Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts :

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