Real Recipes From Real Home Cooks ®

fruited chicken

(1 rating)
Recipe by
James Wiley
Dixon, MO

This can also work with pork!

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For fruited chicken

  • 1/4 c
    dried apricots or cranberries, small diced
  • 1/4 c
    sour cherries, pitted and small diced
  • 1 md
    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 lg
    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

How To Make fruited chicken

  • 1
    Preheat oven to 325°F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

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