Fruited Chicken

Fruited Chicken Recipe

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James Wiley


This can also work with pork!


★★★★★ 1 vote

1 Hr
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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

How to Make Fruited Chicken


  • 1Preheat oven to 325°F.
  • 2Dice 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.
  • 3Cover 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.
  • 4Place 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.
  • 5In 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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About Fruited Chicken

Course/Dish: Chicken

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