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
Heat oven to 400°F
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.
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.
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.
Bake 30 to 35 minutes until chicken is fully cooked.