Danish Pork and Prune Stuffed Chicken
Tender chicken breasts stuffed with a savory mixture of ground pork, sweet prunes, and aromatic herbs, then roasted to perfection. This dish offers a delightful balance of sweet and savory flavors, reminiscent of traditional Danish holiday meals.
🧂 Ingredients
- 4 large Boneless, skinless chicken breasts
- 200 g Ground pork
- 100 g Prunes(pitted and finely chopped)
- 1 medium Shallots(finely minced)
- 1 tsp Fresh thyme(chopped)
- 1 tsp Fresh sage(chopped)
- 50 g Breadcrumbs
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 200°C (400°F).
💡 Tip: Ensure oven is fully preheated for even cooking. - 2
Butterfly the chicken breasts by slicing horizontally almost all the way through, then opening them like a book. Pound lightly to an even thickness.
💡 Tip: Use a sharp knife and be careful not to cut all the way through. - 3
In a bowl, combine ground pork, chopped prunes, minced shallots, thyme, sage, breadcrumbs, egg, salt, and pepper. Mix well to form the stuffing.
💡 Tip: Ensure all ingredients are evenly distributed. - 4
Spoon the stuffing mixture onto one half of each butterflied chicken breast. Fold the other half over to enclose the stuffing and secure with toothpicks if necessary.
- 5
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
- 6
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
💡 Tip: Use a meat thermometer to ensure chicken is cooked safely. - 7
Let the chicken rest for 5-10 minutes before slicing and serving.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of Dijon mustard to the stuffing mixture.
- ✓Serve with a side of roasted root vegetables or a simple green salad.
- ✓If you don't have fresh herbs, use 1 teaspoon of dried thyme and ½ teaspoon of dried sage.
🔄 Variations
- Add a handful of toasted chopped walnuts to the stuffing for added texture.
- Replace prunes with dried apricots for a slightly different sweetness.