Balsamic & California Prune Stuffed Chicken

Provided by: RDelicious Kitchen for the California Prune Board.

Makes: 4Prep Time: 15-20 minutesCook Time: 25-30 minutes


  • ¾ cup California Prunes
  • ¼ cup balsamic vinegar
  • 4 (4-ounce) pieces skinless chicken breasts
  • Salt
  • Pepper
  • ⅓ cup finely chopped walnuts
  • ¼ cup feta cheese
  • 2 tablespoons Dijon mustard
  • ½ cup panko breadcrumbs


  1. Preheat oven to 175°C.
  2. Coat a baking dish with cooking spray.
  3. In a small bowl add California Prunes and balsamic vinegar and set aside to soak for at least 5 minutes.
  4. 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.
  5. In a blender or food processor, blend the California Prunes and balsamic vinegar, until it turns into a paste like consistency. (Add a few drops of water, if needed)
  6. Evenly spread the California Prune mixture over one side of each chicken breast. Sprinkle walnuts and feta cheese on top.
  7. Roll chicken gently without letting the filling spill out.
  8. Secure chicken with wooden toothpicks.
  9. Brush each chicken roll up with Dijon mustard and coat with panko breadcrumbs.
  10. Bake in the oven for 25-30 minutes. Remove from oven and remove wooden toothpicks.
  11. Slice chicken breasts crosswise and serve.


RDelicious Kitchen