Balsamic stuffed chicken is an easy dinner idea that is ready in 45 minutes from start to finish that is bursting with flavor!
Disclosure: By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
Did you know May is National Osteoporosis Month? While you may automatically think of calcium, vitamin D, mainly found in dairy products for bone health, dried plums also have an array of health benefits.
Why We Are Using Prunes
Let’s be honest, dried plums, aka “prunes” get a bad reputation, but they are so versatile and great to add into your diet for its health benefits.
Emerging research suggests that dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging. One serving (4-5 dried plums) is less than 100 calories. Plus, each serving provides 3 grams of fiber, 293 mg of potassium, 16 mg of magnesium, and more vitamin K than any other fresh or dried fruit.
I like dried plums as a snack, just as is, but they also can really up your game in the kitchen. Dried plums can serve as a substitute for fats or sugars to reduce calories in a baked good recipe. You can toss them on a salad or mix in to your yogurt for an extra nutritional boost.
The way I am using them today, is to add moisture to this chicken dish, while mixing it’s naturally sweet flavor with other savory ingredients.
- boneless, skinless chicken breasts – you will need 4 that are 4 ounces each.
- salt and pepper – to taste
- California Dried Plums – also known as prunes
- balsamic vinegar – gives this easy chicken recipe a ton of flavor
- walnuts – if desired, you can swap for pecans, almonds, or pistachios.
- feta cheese – mozzarella cheese would also taste good!
- dijon mustard
- panko breadcrumbs
How to Make Stuffed Balsamic Chicken
Spray a baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
Add the dried plums and balsamic vinegar to a small bowl and let them soak for at least 5 minutes.
Place the chicken in between 2 pieces of plastic wrap and flatten using a rolling pin or meat mallet. Season both sides with salt and pepper.
Blend the balsamic mixer in a food process until it’s turns to a paste. If needed, add a couple of drops of water.
Spread the plum mixture over one side of each chicken breast. Sprinkle the feta and crushed walnuts on top.
Roll the chicken pieces and secure with toothpicks so the filling doesn’t fall out.
Brush the chicken roll ups with dijon mustard and coat with the panko breadcrumbs.
Bake for 25-30 minutes. Remove from the oven, take the toothpicks out and slice crosswise before serving.
Tips for Making
- Try to pound the chicken so it’s even in thickness.
- To make these ahead of time, follow the same instructions. Once they are rolled, cover in an airtight container. When ready, pop them in the oven and bake. We recommend only making these 24 hours in advance.
- You can use this same method and stuff the chicken with your other favorite ingredients, such as spinach, cherry tomatoes, and mozzarella (caprese).
- To make sure the chicken is fully cooked, use a meat thermometer. The internal temperature should be at least 165 degrees.
Can I Use Chicken Thighs Instead?
Sometimes you can swap breast for thighs, but since we are going to be rolling the chicken up, the breasts work better.
Do You Have to Roll the Chicken?
Some prefer to make “pockets” out of the chicken verus using a meat mallet. While they may be a little easier, pounding the chicken also helps to tenderize it. We also like the ratio of chicken to filling by using this method compared to the pocket.
This meal goes great with just about any side dish, but here are a few of our favorites.
- Green Bean Potato Salad
- Roasted Maple-Mustard Glazed Brussels Sprouts
- Broccoli Cauliflower Salad
- Everything Bagel Hasselback Potatoes
- Zucchini Carrot Fritters
Stuffed Chicken FAQs
The key is marinating and using a liquid that is somewhat acidic to help tenderize the chicken.
We recommending only prepping stuffed chicken 24 hours in advanced. Depending on the filling, it can get soggy. Also, we do not want the chicken to spoil before it’s time to cook.
Balsamic Plum Stuffed Chicken
- Yield: 4
Liven up your weeknight chicken dinner with dried plums to add a boost of flavor with a boost of nutritional benefits.
- 4 (4 ounce) pieces skinless chicken breasts
- salt and pepper
- 3/4 cup California Dried Plums
- 1/4 cup balsamic vinegar
- 1/3 cup walnuts, finely chopped
- 1/4 cup feta cheese
- 2 tbsp dijon mustard
- 1/2 cup panko breadcrumbs
- Preheat oven to 350 degrees F. Coat a baking dish with cooking spray.
- In a small bowl add the California Dried Plums and balsamic vinegar and set aside to soak for at least 5 minutes.
- Place chicken breasts between 2 sheets of plastic wrap, and flatten out, using a meat mallet, or rolling pin. Season each side with salt and pepper.
- In a blender or food processor, blend the dried plums and balsamic vinegar, until it turns into a paste like consistency. (Add a few drops of water, if needed)
- Evenly spread the plum mixture over one side of each chicken breasts. Sprinkle walnuts and feta cheese on top.
- Roll chicken (in a jelly roll fashion) gently without letting the filling spill out. Secure chicken with wooden toothpicks.
- Brush each chicken roll up with dijon mustard and and coat with panko breadcrumbs.
- Bake in the oven for 25-30 minutes. Remove from oven and remove wooden toothpicks. Slice chicken breasts crosswise and serve.