Stuffed Chicken Breasts


1 cup herb seasoned croutons

1/2 cup chicken stock

1 tbsp butter

1 cup peeled, cored and chopped Granny Smith apple

1/2 cup chopped onion

1/2 cup chopped walnuts

1 tbsp chopped fresh rosemary (plus additional for topping chicken if desired)

12 Del Monte® Pitted Prunes, chopped

4 boneless, skinless chicken breasts

Salt and freshly ground pepper to taste


Prep time: 20 minutes

Cook time: 1 hour 10 minutes

Preheat oven to 375°F and spray a 12 x 7 inch baking dish with non-stick cooking spray. Place croutons in a medium bowl and pour stock over top; let stand for 5 minutes. Meanwhile, melt butter in a medium skillet. Add apple and onion; cook over medium heat for 10 minutes, stirring frequently, until very soft. Add apple mixture, walnuts, rosemary and prunes to croutons and mix well. Season to taste with salt and pepper. Cut a slit in each chicken breast to form a large pocket. Fill with stuffing mixture and transfer to prepared baking dish; season with salt, pepper and rosemary. Cook for 1 hour or until chicken is cooked through. Makes 4 servings.