Fruited Chicken Recipe

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Fruited Chicken

James Wiley


This can also work with pork!

pinch tips: How to Brown Chicken





1 Hr


1 Hr


1/4 c
dried apricots or cranberries, small diced
1/4 c
sour cherries, pitted and small diced
1 medium
juice of orange
1/2 Tbsp
orange zest
2 Tbsp
orange liqueur
1/4 c
green onions, sliced chiffonade or leek sliced chiffonade
1/4 tsp
garlic powder
1/4 tsp
1/8 tsp
thyme, dried
0 pinch
salt and pepper to taste
0 Tbsp
olive oil as needed
4 large
boneless, skinless chicken breast or boneless butter-flied pork loins
2 Tbsp
2 Tbsp
1 c
chicken stock
0 pinch
white pepper, ground to taste
0 c
leftover onion/fruit mix

Directions Step-By-Step

Preheat oven to 325°F.
Dice fruits and onions to small dice; mix with orange juice, zest, garlic, paprika, salt, pepper, thyme and 1 tbsp liqueur. Sautee until onions are translucent. Remove from heat.
Cover chicken/pork with plastic wrap and pound flat with meat mallet until ¼” thick. Use the tenderizer (pointed) side. Don’t pound too much or the protein will fall apart and you won’t be able to move to the next step.
Place ¼ cup of onion/fruit mixture to flattened protein and roll up; secure with toothpick. Coat with EVOO and place in a sauté pan. Brown on all sides. Place in a glass baking dish sprayed with non-stick spray. Cover with foil and bake for 30mins. Remove foil and finish baking for 10 mins.
In pan the protein was browned in, melt butter and add flour. Stir constantly until the mix becomes creamy. Add 1 tbsp orange liqueur and stock. Bring to boil then reduce heat to simmer. Add any leftover onion/fruit mix to the sauce, stirring gently until sauce is reduced by one half. Add salt and white pepper to taste. Coat protein with sauce.

About this Recipe

Course/Dish: Chicken