Stuffed Chicken Breasts Tajine style
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 55 min |
| Total: | 1 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- Stuffing
- 1 green onion
- 1/3 cup (80 mL) dried dates
- ½ cup (125 mL) toasted almonds
- 2 Tbsp. (30 mL) orange juice*
- Salt and freshly ground pepper to taste
- 4 boneless, skinless chicken breasts, fillet removed
- 1 Tbsp. (15 mL) olive oil*
- Sauce
- 2 Tbsp. (30 mL) butter*
- 1 green onion, chopped
- 1 garlic clove, chopped
- 1 cup (250 mL) chicken broth*
- 1/3 cup (80 mL) coarsely chopped dried dates
- ½ tsp. (2 mL) cinnamon
- Wide strip of orange peel (½” x 2” or 1 cm x 4 cm)
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 400ºF (200ºC).
Chop green onion in the food processor. Add dates and almonds and chop until mixture is of even consistency. Add orange juice and season to taste.
Butterfly breasts (halve where thickest without cutting all the way through) and flatten slightly using a meat pounder or skillet. Spread stuffing on open breasts and close breasts, with toothpicks. Brush with olive oil and set aside.
Melt butter in a tajine over medium heat and cook green onion and garlic for 30 seconde.
Add chicken broth, dates, cinnamon and orange peel. Season. Add chicken breasts and bring to a boil. Cover and bake 25 min. or until dates are very soft and chicken is cooked through.
Remove chicken, keeping it hot.
Strain, pressing the dates through the sieve and leaving only the skins behind.
Slice stuffed chicken breasts. Spoon sauce into plates, lay slices on top. Alternatively, return chicken and strained sauce to the tajine and use it as a serving dish.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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