- Active Time 25m
- Total Time 25m
Makes 4 servings
- 1 cup coarsely chopped pitted dates
- 1/4 cup coarsely chopped pine nuts (pignoli nuts)
- 1/4 cup coarsely chopped shelled pistachios
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons vegetable oil
- 1/2 cup dry white wine
In a medium bowl, mix together the dates, pine nuts, pistachios and seasonings.
Cut a pocket in the side of each chicken breast half to make room for the stuffing. Divide the stuffing among the pockets and press firmly to flatten and compress.
In a large skillet or saute pan over medium-high heat, warm the oil until hot. Add the chicken breast halves and saute on one side, until browned, 5 to 7 minutes. Turn the breasts and saute the second side, until cooked through and browned, 5 to 7 minutes more, depending on the thickness.
Remove the chicken to 4 dinner plates. Pour off all but 1 tablespoon of the oil remaining in the pan. Add the wine and bring to a boil over high heat, whisking briskly to scrape up the browned bits that cling to the bottom of the pan. Drizzle the pan juices over each portion and serve at once.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
560 calories; 18g total fat; 137mg cholesterol; 158mg sodium; 37g carbohydrates; 5g fiber; 59g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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