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Fruit and Nut Stuffed Chicken Breasts Recipe
|Butter||1⁄4 Cup (4 tbs) (1 1/2 Sticks Divided)|
|Diced apple||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||4 Ounce|
|Soft bread crumbs||1 Cup (16 tbs) (Toasted)|
|Salt||1 Teaspoon (Divided)|
|Ground cloves||1⁄4 Teaspoon|
|Chicken breasts||6 (Boned)|
Calories 417 Calories from Fat 150
% Daily Value*
Total Fat 17 g25.6%
Saturated Fat 6.6 g33.2%
Trans Fat 0 g
Cholesterol 119.9 mg
Sodium 533.4 mg22.2%
Total Carbohydrates 23 g7.8%
Dietary Fiber 2.5 g10.2%
Sugars 14 g
Protein 43 g87%
Vitamin A 5.5% Vitamin C 20.9%
Calcium 6.8% Iron 10.4%
*Based on a 2000 Calorie diet
Remove from heat.
Add raisins, 1/2 cup drained crushed pineapple (reserve remaining pine- apple), toasted bread crumbs, 1/2 teaspoon salt, cinnamon, nutmeg, ginger and cloves.
Sprinkle inside of chicken breasts with 1/2 teaspoon salt.
Place 1/3 cup stuffing on inside of each breast; fold the sides over, and fasten with skewers or string.
Place remaining 1/4 cup butter in 9 x 13 inch baking pan lined with foil; place in moderate oven (375°P) until melted, about 5 minutes.
Place breasts top-side down in melted butter; return pan to oven and bake chicken 25 min- utes.
Turn chicken over and bake 20 minutes more.
Serve with Fruit Sauce.