Dates and Rice Stuffed Chicken Breast

Dates and Rice Stuffed Chicken Breast


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This tasty chicken breast is stuffed with tender rice and delicious dates. Make this low-cal meal for a healthy dinner.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

3-5 servings


  • 8 oz. spinach, trimmed
  • 1 1/4 C. microwave rice
  • 1/4 C. dates
  • 1 egg
  • 1/4 C. plain bread crumbs
  • 1/4 C. grated romano cheese
  • 1 pinch pepper
  • 1 pinch salt
  • 1 4-lb. chicken
  • 1 med. onion, chopped
  • 1/2 C. dry white wine
  • 1 28-oz. can peeled tomatoes, passed through a food mill
  • 1 bay leaf
  • 2 tbsp oil

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Put spinach in a large pot over medium heat with 1/4 C. water. Cover and cook 2-3 minutes. Drain and cool. Wrap spinach in a cloth and squeeze out as much water as possible. Finely chop the spinach. In a large bowl, combine chopped spinach, egg, rice, dates, bread crumbs, cheese, salt, and pepper. Mix well. Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Fill chicken cavity with the stuffing.

In a large saucepan, heat oil over medium heat. Add chicken breast-side down. Cook 10 minutes. Turn chicken breast-side up. Scatter the onion around the chicken and brown, 10 minutes. Scatter leftover chicken around the stuffing. Add wine and simmer 1 minute. Pour the tomatoes, bay leaf and salt and pepper to taste over the chicken. Lower the heat and partially cover the pan. Cook for 30 minutes.

Carefully turn the chicken. Cook partially covered for another 30 minutes. Cook for another 15 minutes until the chicken comes away from the bone when tested with a fork. Remove chicken from sauce. Carve it and arrange it on a platter. Skip the fat from the sauce with a large spoon. Spoon some of the sauce over the chicken and serve.

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