Date-Stuffed Chicken

By Coppermouse

Ingredients

• 1 cup coarsely chopped pitted dates
• 1/4 C coarsely chopped pine nuts
• 1/4 c coarsely chopped pistachios
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 4 skinless, boneless chicken breast halves
• 2 tablespoons vegetable oil
• 1/2 c white wine

Preparation

Step 1

In a medium bowl, mix together the dates, pine nuts, pistachios, and seasonings.


Cut a pocket in the side of each chicken breast half to make room for the stuffing. Divide the stuffing among the pockets and press firmly to flatten and compress.


In a large skillet or sauté pan over medium-high heat, warm the oil until hot. Add the chicken breast halves and sauté on one side, until browned, 5 to 7 minutes. Turn the breasts and sauté the second side, until cooked through and browned, 5 to 7 minutes more, depending on the thickness.


Remove the chicken to 4 dinner plates. Pour off all but 1 tablespoon of the oil remaining in the pan. Add the wine and bring to a boil over high heat, whisking briskly to scrape up the browned bits that cling to the bottom of the pan. Drizzle the pan juices over each portion and serve at once.



Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Get Cooking: http://www.cooking.com/recipes-and-more/recipes/date-stuffed-chicken-recipe-4185.aspx#ixzz2gQ4yaFD3