Prune And Brie Stuffed Chicken Recipes

CHICKEN WITH PRUNES AND OLIVES

Steps:

• Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
• Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
• Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
• Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

PRUNE AND BRIE STUFFED CHICKEN

Steps:

• Melt 1 tablespoon butter in a large skillet. Add shallots and cook over medium heat for 5 minutes or until very soft, stirring frequently. Add Amazin Diced Prunes and cook for 5 minutes more.
• Make a horizontal slit in each chicken breast to form a large pocket. Place equal amounts of onion mixture and a piece of cheese inside each breast and secure with toothpicks; season with salt and pepper. Brown chicken in remaining butter on both sides. Tent with foil and cook for 10 minutes over low heat, turning once or twice.
• Stir together preserves and vinegar and pour over chicken. Cook for 10 to 15 minutes more or until chicken is cooked through and sauce is slightly thickened. Remove toothpicks and top with snipped fresh basil.