Medjool Date and Nut Stuffed Chicken


½ cup Natural Delights Medjool dates, pitted and chopped

2 boneless skinless chicken breasts

¼ medium onion, finely diced

1 Tbsp butter

2 tsp olive oil

¼ cup dry white wine

1 cup fresh breadcrumbs

1 Tbsp finely chopped fresh herbs (parsley, sage, thyme, rosemary, etc.)

¼ cup pistachio nuts, chopped

Salt and pepper


  1. Heat oven to 400°F

  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 to 35 minutes until chicken is fully cooked.