Fruit-Stuffed Chicken Breasts Recipe

Name: Fruit-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lb potatoes, peeled and quartered; 2/3 lb celeriac, peeled and chopped; 3 oz butter; Pinch None nutmeg; 1 oz chives, finely chopped; 1/2 cup milk; 3 oz prunes; 1 inch ginger, peeled and grated; 1 None apple, peeled, cored and cubed; 1 tbsp lemon juice; 4 None chicken breasts; None None flour, for dusting; 2 tbsp olive oil; 1/2 cup dry white wine; 1 cup chicken stock; 1/2 cup apple juice; 1 tbsp cornstarch, made into a paste with 2 tbsp water

Servings: persons

1 1/3 lb potatoes, peeled and quartered
2/3 lb celeriac, peeled and chopped
3 oz butter
Pinch None nutmeg
1 oz chives, finely chopped
1/2 cup milk
3 oz prunes
1 inch ginger, peeled and grated
1 None apple, peeled, cored and cubed
1 tbsp lemon juice
4 None chicken breasts
None None flour, for dusting
2 tbsp olive oil
1/2 cup dry white wine
1 cup chicken stock
1/2 cup apple juice
1 tbsp cornstarch, made into a paste with 2 tbsp water

1
Boil the potatoes and celeriac in salted water for 20-25 mins, until soft. Drain, return to the pan and add 2 oz of the butter, the nutmeg, most of the chives and the milk and mash.
2
Meanwhile, place the prunes in a bowl with the ginger, apple and lemon juice and mix well. Preheat the oven to 350u00b0F.
3
Cut a slit in the side of each chicken breast to create a pocket. Season with salt and freshly ground black pepper. Fill each pocket with 1-2 tbsp of the prune and apple mixture (reserve the remaining fruit). Secure with cocktail sticks to keep the filling enclosed. Lightly dust the chicken filets with flour.
4
Heat the oil in a large non-stick frying pan, add the chicken and cook for 2-3 mins on each side, until lightly golden. Transfer the chicken to the oven and cook for 8-10 mins until the chicken is cooked through and no pink remains.
5
Deglaze the frying pan with the wine, stock and apple juice. Add the remaining butter and simmer for 2-3 mins. Stir in the cornstarch paste and season with salt and freshly ground black pepper. Add the reserved fruit and bring to a boil, simmer until thickened.
6
Serve the chicken breasts with the fruity sauce and the mashed potato. Garnish with the remaining chives.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 lb potatoes, peeled and quartered, 2/3 lb celeriac, peeled and chopped, 3 oz butter, Pinch None nutmeg, and more.

Yes, Fruit-Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruit-Stuffed Chicken Breasts

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