Description
This Date-Me Chicken features juicy, stuffed chicken breasts filled with a delicious blend of Medjool dates, feta cheese, walnuts, and fresh herbs. Baked to perfection, it offers a delightful mix of sweet and savory flavors, making it an ideal dish for any occasion.
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).
- Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub this mixture all over the chicken breasts, including inside the pockets.
- In a medium bowl, combine chopped Medjool dates, crumbled feta cheese, chopped parsley, and chopped walnuts.
- Drizzle the mixture with olive oil and lemon juice, and add red pepper flakes if desired. Mix until well combined.
- Generously stuff each chicken breast pocket with the filling. Use toothpicks to secure the openings if necessary.
- Place the stuffed chicken breasts in a greased baking dish, spaced evenly.
- Drizzle a little more olive oil over the top of the chicken.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- For a crispy top, broil for the last 3-5 minutes, watching closely to prevent burning.
- Let the chicken rest for about 5 minutes after removing it from the oven.
- Slice each stuffed chicken breast into medallions and arrange on a serving platter. Garnish with additional chopped parsley.
- Serve with roasted vegetables, a fresh green salad, or fluffy couscous.
- Cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes