Photo and recipe courtesy of:  Bunny Eats Design

Photo and recipe courtesy of: Bunny Eats Design


Pistachio & Cranberry Stuffed Chicken Breast


Makes: 2 stuffed chicken breast halves
(feeds 2 hungry adults)



2 tbsp of FreshLife Pistachio Kernels, roughly chopped

2 tbsp of FreshLife Cranberries, roughly chopped

2 tbsp dried FreshLife Silver Platter Apricots, roughly chopped

A handful of fresh parsley, roughly chopped

3 tbsp cream cheese

2 skinless free range chicken breast halves

Salt and pepper

1 tbsp cooking oil


  • Preheat oven to 180°C.

  • To make the filling, take a small bowl and add the chopped pistachios, cranberries, apricots, parsley and cream cheese. Mix with a spoon until well distributed.

  • Pat dry the chicken breast and slice horizontally to create a large pocket in each breast. Season all over with salt and pepper, spoon half of the filling mixture into each breast. Secure with toothpicks to close.

  • Place an ovenproof pan* on high heat and once hot, add 1 tablespoon cooking oil. Place stuffed chicken breasts in the pan and fry for 5 minutes per side. Remove from heat and place* in the oven for 15 minutes.

  • Remove from oven, rest for a few minutes before removing toothpicks and slicing into 2cm thick rounds. Can be served hot or cold. If serving cold, leave unsliced, cool, cover and refrigerate. Remove all toothpicks and slice before serving.

  • Serve with summer vegetables, baby potatoes and/or a green salad.

*Use a cast iron pan ideally, otherwise just use a regular frying pan and then transfer to an oven safe dish before placing the chicken into the oven.