Dijon Chicken Breast with Mango-Fig Stuffing

Dijon Chicken Breast with Mango-Fig Stuffing
48 servings


Ingredients Weights Measures
egg whites - -
panko bread crumbs - -
dried mangos, chopped - -
dried figs, chopped - -
shallots, minced - -
dried cranberries - -
whipping cream - -
orange-flavored liqueur - -
fresh parsley, chopped - -
boneless skinless chicken breasts (6 oz.) - -
GREY POUPON Classic Dijon Mustard - -
panko bread crumbs - -
olive oil - -


STUFFING Mix all ingredients until well blended; cover. Refrigerate 15 min.

CHICKEN Butterfly-cut each chicken breast; pound to 1/4-inch thickness. Spread about 3 Tbsp. of the fruit mixture onto each breast; roll up, starting at one of the short ends. Spread roll-ups evenly with mustard, then coat evenly with the remaining 3 qt. bread crumbs (or remaining 1 cup bread crumbs for trial recipe). Secure with toothpicks; place in sheet pans. Cover and refrigerate 30 min.

HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until golden brown on all sides, turning occasionally. Place in full hotel pan (or half hotel pan for trial recipe).

BAKE in 350°F-convection oven for 15 to 18 min. or until cooked to through (160°F). Let stand 5 min.; remove and discard toothpicks. Cut each breast into 1/2-inch-thick slices to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with quinoa pesto pilaf and haricot verts.
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