Roast Chicken, stuffed with dried fruit

Roast Chicken, stuffed with dried fruit
  • 4 servings
  • 0:40 Preparation
  • 0:25 Cooking
  • 1:05 Total Time


Add all
  • 2

    chicken breasts with bone and skin

  • 2 cups
    (500 mL)

    dried fruit, cut in small cubes (apricots, cranberries, raisin, etc.)

  • 1

    bunch of italian parsley, chopped

  • 3/4 lb
    (340 g)

    quinoa (organic semolina)

  • 2


  • 1/4 cup
    (60 mL)


  • 1 lb
    (450 g)

    green or yellow beans

  • 1 can

    of chicken broth

  • 3 Tbsp.
    (45 mL)

    cream cheese

  • 2 Tbsp.
    (30 mL)


  • 1/4 cup
    (60 mL)

    olive oil

  • salt and ground pepper to taste


Detach the skin from the meat of the breasts without removing it, set aside. In a bowl, mix the dried fruit, parsley and 20 mL of olive oil; season.

Stuff the chicken breasts with the dried fruit mixture and place a fine layer of this same mixture under the skin of the chicken, place in the refrigerator. Cook the quinoa as directed, keep hot.

Peel the lemons, removing the pulp and cut them in cubes. In a small pot, blanch the lemon cubes in water and remove them. Discard the pot water and cook the lemon cubes and the sugar over medium heat for 15 to 20 minutes. Add the lemon cubes to the quinoa and keep hot. Steam-cook the beans, keeping them crunchy, set aside. Reduce the chicken broth to 3/4, add the cheese and mix well, keep hot.

Preheat the oven to 375°F (190°C). Season the chicken, in a frying pan, heat the butter and oil over high heat. Sear the meet on all sides, cook in the oven 15 to 25 minutes, remove the breast meat from the bones and keep hot. Serve quinoa, a chicken breast, steamed beans and mask with the white cheese sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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