Hot Date with a Chicken Recipe -
Hot Date with a Chicken Recipe
  • READY IN 55 mins

Hot Date with a Chicken

Recipe by  

"A date, apricot, and cayenne pepper stuffing fills these baked chicken breasts."

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Ingredients Edit and Save

Original recipe makes 2 stuffed breasts Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. Season with cayenne pepper, cardamom, and mace; mix well.
  3. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Mound the fruit filling on the flattened breasts and roll up, tucking in the ends. Secure the chicken with toothpicks.
  4. Heat the vegetable oil in an oven proof skillet over medium-high heat. Add the chicken breasts, and cook until browned on all sides, about 5 minutes. Place in the preheated oven, and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

This one is company special. I could not manage to pound my chicken to 1/4 inch (and I was beginning to think the neighbors might be wondering WHAT was going on over here), so I slit the pieces and stuffed the slit meat, pinning with toothpicks and proceeding as instructions indicated. Had to substitute craisins for the apricots this time, but this worked well with the apple flavor. (Oooh, wonder what dried mangoes might be like!) Also, we are not the brave souls we once were, so reduced the cayenne by half with no ill effect. Truly beautiful, fairly simple (if you work around the 1/4 inch thing), and very, very tasty. Thank you for posting, Jack.

Most Helpful Critical Review
Jan 19, 2011

Too much spice!! Made this for the first time found the spices to be much too overpowering. I'm not sure which spice it was, but it wasn't the cayenne, as I didn't feel much heat. It has potential to be good, but if I make it again, I will use half of the cardamom and mace.

Nov 23, 2008

I took a gamble on this one and I am so glad I did. Even my picky, fruit-loathing hubby LOVED this. My only complaint is that the pistachios were not listed in the ingredients when I first tried this - so I guessed and just threw in a handful of them. I used 1/2 cinnamon and 1/2 nutmeg in lieu of the full amount of mace. I also subbed dried figs for dates. Otherwise I followed the recipe to a T. It makes a great deal of filling, FYI - we probably only used 2/3 of it. A fun, different recipe that looks and smells delicious. Thanks Jacki!

Nov 24, 2008

This is a pretty different, good recipe. A lot of work to prepare; I thought the cardamom was a little overpowering and the cayenne somewhat distracting, i'd cut that in half next time although usually the spicier the better for me. I felt it was missing something and that another spice might have been an appropriate addition but couldn't quite put my finger on it... definitely needed more apricots and more than the 1/2 cup of pistachios I put in since it wasn't specified in the recipe. I'd use at least a cup.

Feb 11, 2010

This is wonderful and different. Remember that the recipe calls for 2 breast HALVES. That's one breast cut length-wise in half. You could not pound to 1/4 inch otherwise.

Jan 12, 2011

I sliced a slit in my chicken then opened it up and sliced open the edges until it lay flat, then I rolled it around my stuffing, otherwise I followed the recipe as written, no only was it delicious but it presented beautifully as well.

Feb 24, 2011

Husband made this for dinner and it was very good.

Feb 26, 2010

Used skinned & deboned thighs instead of the complication of breasts without even using a mallet and worked pretty fine - great recipe!


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  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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