Stuffed Chicken Supreme with Dried Fruits and Bacon
Tender chicken breasts stuffed with sweet prunes, tangy apricots, and crispy bacon, then finished in a velvety white wine cream sauce. This impressive yet effortless dish brings together sweet and savory flavors in perfect harmony. A great choice for a special weeknight dinner or weekend gathering.
🛒 Ingredients
4 servings
- 4 boneless chicken breasts, butterflied
- 100 g (3.5 oz) pitted prunes
- 100 g (3.5 oz) dried apricots
- 4 strips smoked bacon
- 1 cup dry white wine
- 1 chicken bouillon cube
- ½ cup heavy cream
- 50 g (3½ tbsp) unsalted butter
- Salt and black pepper to taste
- Fresh parsley, chopped, to garnish
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Directions
- 1
Season the butterflied chicken breasts with salt and black pepper on both sides.
- 2
Cook the bacon strips in a dry skillet over medium heat for 2 minutes until lightly crisped. Transfer to paper towels and set aside.
- 3
Arrange prunes, dried apricots, and a strip of bacon inside each chicken breast. Fold over and secure tightly with toothpicks.
- 4
Melt butter in a large skillet or Dutch oven over medium-high heat. Sear the stuffed chicken for 3–4 minutes per side until golden brown.
- 5
Pour in the white wine and crumble in the bouillon cube. Let reduce for 2 minutes at medium heat.
- 6
Stir in the heavy cream and lower the heat. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce is creamy.
- 7
Remove toothpicks, plate the chicken, spoon the sauce generously on top, and finish with fresh chopped parsley.
💡 Chef's Tip
Pound the chicken to an even thickness before stuffing for more uniform cooking. A dry Riesling or Sauvignon Blanc works beautifully here and adds a lovely brightness to the sauce.
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Same category — Poultry
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