Stuffed Chicken Breast with Dates, Capers, & Bacon with a Walnut Crust
Cooking Steps
Pound the chicken breasts to a relatively uniform thickness. Put each breast, one at a time, between a couple of sheets of waxed paper to keep chicken juices and pieces from flying everywhere. Then whack the crap out of it using a meat hammer, rolling-pin, or other weapon of choice (I personally have a heavy ice cream scoop I prefer) until the breast thickness is relatively uniform. Feel free to take this time to work out some stress. If you reduce the chicken to pulp, you may want to look into Prozac.
Salt and pepper both sides of each breast.
Spread with a thin layer of the date paste or chopped dates. There is nothing magic about the amount, just avoid big globs. Spread with the back of a spoon and work with fingers as needed. Top with a teaspoon or so of capers. (I used a tsp but may go a bit heavier next time).
Add bacon to pretty much cover the chicken. I used about a strip and a half for each medium-sized breast. For larger chicken breast you could probably easily use two strips.
I probably should have mentioned this before but, have a supply of toothpicks out on the counter so you don’t have to reach into the box with chicken-y hands. I’ll just leave this comment here and see how many of you read the recipe through before you start cooking.
Start at one end and roll chicken breast keeping things tucked in. Secure with toothpicks to hold its shape. I like to tuck the sides as well to keep all the good bits inside and cover with chicken.
Brush the outside of your chicken roll with egg and roll in the nuts to cover (don’t forget the sides!). If you have any nuts left over at the end, feel free to touch up spots you missed.
Bake uncovered at 325 degrees until the chicken reaches an internal temperature of 165 degrees. I let mine sit for about 15 minutes before serving. Don’t forget to remove the toothpicks!
Serves 4
45-60 min
This is a Non-Dairy Recipe
Ingredients
- 4 boneless skinless chicken breats
- 1 cup date paste or finely chopped dates (go for the prepared date paste from middle eastern markets if you can find it)
- 4 tsp capers (could go a little heavier if you'd like)
- 6-8 stips bacon (1.5 to 2 strips per breast depending on breast size)
- salt & pepper to taste
- 1 egg - lightly beaten
- 1-1/3 c walnuts - coarsely chopped (measurement is before chopping)
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6 Responses to “Stuffed Chicken Breast with Dates, Capers, & Bacon with a Walnut Crust”
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Haha!! I laughed as I read this.
but, I read it BEFORE!! Thanks, looks awesome!
This looks great! Any suggestions for substitution for the dates? I can’t find the paste. Do you used finely chopped dried ones instead?
I made this last night. I used dried figs and chopped them in my food processor. I did not use toothpicks, I rolled up the chicken and put them in a baking dish seam side down and them covered them with the walnuts instead of dipping them in the walnuts. It was very yummy!
OMGosh, made this tonight and it was out of this world! I mashed my own dates and used pecans instead of walnuts (no walnuts on the shelf). This is a keeper.
This is my husband’s favorite paleo chicken dish. The combination of the sweet date flavor set against the salty capers and the smoky bacon is phenomenal! The crunch from the walnut coating adds a wonderful texture to it’s complexity. This is a keeper and a definite “do-over”.
Delicious!