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Chicken Breasts Stuffed with Dried Fruit and Goat Cheese


Foster Farms
Recipe by Tom Douglas

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  • 1 tablespoon butter
  • 1/4 cup finely chopped onion
  • 1/4 cup pitted and coarsely chopped dates
  • 1/4 cup coarsely chopped dried apricots
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup crumbled soft fresh goat cheese
  • Kosher salt and freshly ground black pepper
  • 4 Foster Farms boneless, skinless chicken breast halves
  • 4 thick bacon slices
  • 2 tablespoons olive oil


Servings 4
Adapted from


Step 1

Preheat oven to 350 degrees

Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned 5-6 minutes. Set aside and cool.

Put dates and apricots in a food processor and pulse until finely chopped. Add parsley, thyme and reserved onions; pulse briefly to combine.

Transfer to a small bowl, gently fold in the goat cheese and season to taste with salt and pepper.

Set chicken breasts on cutting board. Use a thin, sharp knife to slice a pocket in the thicker side of each chicken breast, not cutting all the way through. Stuff the breasts, spreading and stuffing evenly.

Wrap 1 strip of bacon crosswise around ech chicken breast. Tie with kitchen string in a few places, being sure to secure the bacon. Season with salt and pepper.

Divide oil between 2 large skillets and heat over medium-high heat. When pans are hot, put 2 chicken breasts in each skillet (or use 1 skillet and cook in batches). Sear until nicely browned, 3-4 minutes per side. Transfer chicken to a baking sheet.

Bake until chicken is cooked through, 12-15 minutes, turning breast over about halfway through baking time.

Remove chicken from the oven, cut off the string and serve immediately.

Makes 4 servings.


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