Medjool Date and Nut Stuffed Chicken

Back to Recipes Total Time: 1 hour, Serves 2


  • 1 tbsp. butter
  • 1/4 medium onion, finely diced
  • 1/2 cup Natural Delights Medjool Dates, pitted and chopped (about 5 dates)
  • 1 cup fresh breadcrumbs
  • 1/4 cup pistachio nuts, chopped
  • 1 tbsp. finely chopped fresh herbs (parsley, sage, thyme, rosemary, etc.)
  • 2 boneless skinless chicken breasts
  • 2 tsp. olive oil
  • 1/4 cup dry white wine
  • Salt and pepper to taste


  1. Preheat oven to 400°F. Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Stir in dates, breadcrumbs, nuts and herbs.
  2. Using a sharp, non-serrated knife, cut a pocket into the thickest part of each chicken breast, being careful not to cut al the way through. Leave about 1/2-inch on 3 sides. Fill pockets with date mixture.
  3. Season with salt and pepper and brush both sides with olive oil. Place in a shallow baking dish and add wine to dish.
  4. Bake for 30 to 35 minutes or until chicken reaches 165°F internally.
Nutritional analysis per serving - Calories: 720, Fat: 25g, Saturated Fat: 7g, Trans Fat: 0g, MUFA:  10.93, PUFA: 4.72, Cholesterol: 160mg, Sodium: 540mg, Potassium: 1091mg, Carbohydrates: 64g, Fiber: 7g, Sugar: 43g, Protein: 59g, Vitamin A:  10%, Vitamin C:  8%, Calcium:  15%, Iron:  20%