Medjool Date and Nut Stuffed Chicken


  • ½ cup Natural Delights Medjool dates, pitted and chopped
  • 2 boneless skinless chicken breasts
  • ¼ medium onion, finely diced
  • 1 Tbsp butter
  • 2 tsp olive oil
  • ¼ cup dry white wine
  • 1 cup fresh breadcrumbs
  • 1 Tbsp finely chopped fresh herbs (parsley, sage, thyme, rosemary, etc.)
  • ¼ cup pistachio nuts, chopped
  • Salt and pepper


  1. Heat oven to 400°F
  2. Melt the butter in a sauté pan over medium heat. Add onions and cook until soft (5 minutes). Mix Medjool dates, breadcrumbs, nuts, herbs and onion together.
  3. Using a sharp, non-serrated knife, cut a pocket into the thickest part of each chicken breast – being careful not to cut through. Leave approx ½-inch on all sides.
  4. Fill pockets with Medjool date mixture, season with salt and pepper and brush both sides with a little olive oil. Place in a shallow baking dish and pour in the wine.
  5. Bake 30 to 35 minutes until chicken is fully cooked.
Nutritional analysis per serving - Calories: 720, Fat: 25g, Saturated Fat: 7g, Trans Fat: 0g, MUFA: 10.93, PUFA: 4.72, Cholesterol: 160mg, Sodium: 540mg, Potassium: 1091mg, Carbohydrates: 64g, Fiber: 7g, Sugar: 43g, Protein: 59g, Vitamin A: 10%, Vitamin C: 8%, Calcium: 15%, Iron: 20%