Medjool Date and Nut Stuffed Chicken
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Medjool Date and Nut Stuffed Chicken



  • 1/2 cup Medjool Dates, pitted and chopped
  • 2 Boneless skinless chicken breasts
  • 1/4 Medium onion, finely diced
  • 1 Tbsp Butter
  • 2 tsp Olive oil
  • 1/4 cup Dry white wine
  • 1 cup Fresh breadcrumbs
  • 1 Tbsp Finely chopped fresh herbs (parsley, sage, thyme, rosemary, etc.)
  • 1/4 cup Pistachio nuts – chopped
  • Salt and pepper
View nutrition facts

Cooking Instructions

  1. Heat oven to 400F
  2. Melt the butter in a sauté pan over medium heat. Add onions and cook until soft – 5 minutes. Mix Medjool dates, breadcrumbs, nuts, herbs and onion together.
  3. Using a sharp, non-serrated knife, cut a pocket into the thickest part of each chicken breast – being careful not to cut through. Leave approx ½ inch on all sides.
  4. Fill pockets with Medjool date mixture, season with salt and pepper and brush both sides with a little olive oil. Place in a shallow baking dish and pour in the wine.
  5. Bake 30 – 35 minutes until chicken is fully cooked.

Serve immediately.

Serves 2


Medjool Date and Nut Stuffed Chicken

Nutrition Information: Medjool Date and Nut Stuffed Chicken