Dijon Chicken Breast with Mango-Fig Stuffing

Dijon Chicken Breast with Mango-Fig Stuffing
48 servings


Ingredients Weights Measures
egg whites - 12 each
panko bread crumbs 6 oz. 3 cups
dried mangos, chopped 1 lb. 3 cups
dried figs, chopped 18 oz. 24 each
shallots, minced 6 oz. 1-1/2 cups
dried cranberries 9 oz. 1-1/2 cups
whipping cream 12 oz. 1-1/2 cups
orange-flavored liqueur 12 oz. 1-1/2 cups
fresh parsley, chopped - 3/4 cup
boneless skinless chicken breasts (6 oz.) 18 lb. 48 each
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
panko bread crumbs 1 lb. + 8 oz. 3 quarts
olive oil - 2-1/4 cups


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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