Description
Enjoy a unique twist on dinner with Date-Me Chicken, featuring tender chicken breasts stuffed with a delicious blend of Medjool dates, feta cheese, and walnuts. This sweet and savory dish is perfect for impressing guests or enjoying a cozy family meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Medjool dates, pitted and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lemon, juiced
- 1/2 teaspoon red pepper flakes (optional for heat)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board and slice a pocket into each breast, being careful not to cut all the way through.
- In a mixing bowl, combine the chopped Medjool dates, crumbled feta cheese, chopped parsley, and chopped walnuts. Mix well.
- Add lemon juice, garlic powder, onion powder, smoked paprika, salt, pepper, and red pepper flakes (if using) to the bowl. Stir until well combined.
- Stuff each chicken breast pocket with the date and feta mixture, securing the openings with toothpicks or kitchen twine.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oven and let it rest for 5 minutes.
- Prepare a side salad or roasted vegetables while the chicken rests.
- Slice each stuffed chicken breast in half to reveal the filling and arrange on a serving platter. Garnish with additional parsley and drizzle with lemon juice.
- Serve with quinoa, couscous, or a light yogurt sauce for a complete meal.
Notes
- For added flavor, consider marinating the chicken in lemon juice and spices for a few hours before stuffing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes