Stuffed Chicken Breasts/Topped with a Raspberry/Peach Liqueur

Stuffed Chicken Breasts/topped With A Raspberry/peach Liqueur Recipe

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Robin DuPree


I just made this recipe tonight, and it was so delicious that I decided to share it with you. It was given to me by an old friend from my high school days, and his grandparents use to live next door to us when we resided in the rural city of Coldprings, Texas. I use to run around barefooted all the time, and his grandmother called me to the fence line one day and scolded me for being a backwards city girl gone country. She also told me, "Always remember that it is just as easy to love a rich man as poor man"! Funny, and I have to say, that she was a rich girl who married a poor boy, and he did very well for himself. I chuckle now, and I have never forgotten her words on that day. Also, I actually served on a criminal trial along with her when I was only 19 years old...What is the odds of that!


★★★★★ 3 votes

30 Min
45 Min


  • 4
    large chicken breasts
  • 2 c
    shredded mozzarella cheese
  • 3
    chopped green onions
  • 1/2 c
    chopped smoked almonds
  • 1/2 c
    chopped portabella mushrooms
  • 1 c
  • 1 c
    raspberries, pureed, and strained
  • 1/2-1 c
    white or brown sugar/to you desired sweetness
  • 1/4 c
    peach schnapps
  • ·
    salt and pepper/i think that just a hint of rosemary would be good with this...

How to Make Stuffed Chicken Breasts/Topped with a Raspberry/Peach Liqueur


  1. Mix 1 bag (2 cups) Mozzarella cheese, 3 chopped green onions, 1/2 cup chopped smoked almonds, and about 1/2 cup of chopped Portabella mushrooms in a bowl.
  2. Take 4 large chicken breasts and pocket them. Stuff them with the mixture above. Set the remaining mixture aside.
  3. Place them in a baking dish and cover it with foil. Bake them at 350 for 25 minutes.
  4. While this is baking, mix 1 cup of sugar and 1/4 cup of desired liqueur in a sauce pan, making a syrup out of it. Add 1 cup of chopped peaches, and the pureed raspberries to allow for absorption of some of the syrup. You can puree this if you want to.
  5. I've also made the sauce with pineapple and mango and used shredded coconut to top it with...AND...I have used Amaretto and pineapple. You can do almost anything with a sauce like this.)
  6. Pull the chicken out and pour the sauce over it. Sprinkle the remaining stuffing mix over the top and shove it back in the oven for 10 minutes more.
  7. I usually serve it with with steamed asparagus sprinkled with lemon pepper and whatever other veggie strikes my fancy at the time.

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About Stuffed Chicken Breasts/Topped with a Raspberry/Peach Liqueur

Course/Dish: Chicken
Other Tag: Quick & Easy

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