Triple Cheese Fruit-stuffed Chicken Breasts

Triple Cheese Fruit-stuffed Chicken Breasts
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 4

    boneless chicken breasts

  • 3 Tbsp.
    (45 mL)

    corn oil

  • 3 Tbsp.
    (45 mL)


  • salt and pepper

  • stuffing

  • 10

    prunes, pitted and chopped fine

  • 1/2 cup
    (125 mL)

    raisins, chopped fine

  • 2

    peeled apples, cored and chopped fine

  • 1/2 cup
    (125 mL)

    cooked rice

  • 1/2 cup
    (125 mL)

    grated le gruyere switzerland cheese

  • 1/2 cup
    (125 mL)

    grated emmentaler switzerland cheese

  • 1

    egg, beaten

  • topping:

  • 1/2 lb
    (225 g)

    vacherin switzerland cheese, cut into thin strips


Preheat oven to 350°F (180°C). Slit breasts lengthways to make pockets, being careful not to cut all the way through. Brown breasts, both sides, in oil and butter. Season to taste. Reserve pan juices.


In a big bowl, combine all stuffing ingredients. Stuff breasts and transfer to a casserole. Add pan juices, and chicken broth if needed. Cover and bake.

Take chicken out of the oven a few minutes before it's done. Top breasts with strips of Vacherin and bake another 5 minutes to melt cheese.

Serve with green beans, tomatoes and rice.

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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© Société des alcools du Québec, 2007