Stuffed Chicken Breasts Tajine Style

Stuffed Chicken Breasts Tajine Style
  • 4 servings
  • 0:30 Preparation
  • 0:25 Cooking
  • 0:55 Total Time


Add all
  • stuffing

  • 1

    green onion

  • 1/3 cup
    (80 mL)

    dried dates

  • 1/2 cup
    (125 mL)

    toasted almonds

  • 2 Tbsp.
    (30 mL)

    orange juice

  • Salt and freshly ground pepper

  • 4

    boneless, skinless chicken breasts

  • 1 Tbsp.
    (15 mL)

    olive oil

  • sauce:

  • 2 Tbsp.
    (30 mL)


  • 1

    green onion, chopped

  • 1

    garlic clove, chopped

  • 1 cup
    (250 mL)

    chicken broth

  • 1/3 cup
    (80 mL)

    coarsely chopped dried dates

  • 1/2 tsp.
    (2 mL)


  • wide strip of orange peel


Preheat oven to 400°F (200°C).

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. Place chicken to a baking dish, brush with olive oil and bake in the centre of the oven for 20-25 min.

Meanwhile, in a saucepan, melt butter on medium heat and cook green onion and garlic 1 min.

Add chicken broth, dates, cinnamon and orange peel. Season. Bring to a boil, cover and simmer gently 5-7 min. or until dates are very soft. Strain, pressing the dates through the sieve and leaving only the skins behind. Keep warm.

Slice stuffed chicken breasts. Spoon sauce into plates, lay slices on top.

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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