Herb, Date, and Nut Stuffed Chicken Breasts

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  • 4 spring onions, white and green parts
  • 4 large Medjool dates, stoned
  • A good  handful of parsley finely
  • 1 tsp of fresh thyme leaves
  • 2 or 3 cloves of garlic
  • 2  sun-dried tomatoes
  • 2 tbsp hazel nuts, toasted
  • 2 tbsp pine nuts, toasted
  • A good handful of finely grated parmesan cheese
  • Olive oil
  • Salt and pepper for seasoning
  • 4 free range, skinless chicken breasts


  1. Heat the oven to 200C.
  2. Put the spring onions, parsley, thyme, sun dried tomato, dates , and garlic into a food processor and chop finely. Tip out into a mixing bowl.
  3. Now add the hazel nuts and pine nuts to the food processor and chop finely.
  4. Add the chopped nuts and parmesan cheese to the herbs in the mixing bowl and mix them thoroughly.
  5. Season generously with salt and pepper.
  6. Add some olive oil to the mixture, enough so that it becomes a little moist and starts to hold together.
  7. Now cut a pocket in the side of the thick part of each chicken breast and put about a tablespoon or so into each. Close the gap with a skewer.
  8. With a sharp knife, lightly score a diagonal pattern on the top each breast.
  9. Heat some olive oil in an ovenproof skillet.  Put each breast with the pattern side down in the pan and sauté for 2-3 minutes until the chicken takes on a nice golden brown colour.
  10. Turn over the chicken onto the uncooked side and put the skillet into the oven.
  11. Cook for 12-15 minutes. Check after 10 minutes to ensure that the bottom of each breast is not burning on the pan.
  12. When pricked with a skewer the juices should be clear.
  13. Before serving remove the skewers, and cut each breast in three, diagonally.

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