Stuffed Chicken Breasts with Butternut and Plums

Stuffed Chicken Breasts with Butternut and Plums.



  • 500 grams Chicken breast ( or turkey)
  • Salt
  • Olive oil or ghee
  • 1 small onion, chopped
  • 1/2 cup chopped butternut
  • 2 large plums, ( or 5 figs)
  • 2 gloves garlic
  • 1 cup baby spinach
  • 1 tablespoon dried sage
  • 1/4 teaspoon black pepper
  • cooking twine ( or string)


  • Heat a pan over medium heat, add oil. Add onions and cook for 2 minutes or until soft.
  • Add cubes butternut, 2 tablespoons of water and cover. Cook for about 10 minutes until soft. Remove lid and add diced plums, garlic, spinach, salt, sage and pepper. Cook for another 3-4 minutes. Set aside to cool.
  • Cut a pocket into the chicken. Season both sides with salt and pepper.
  • Stuff each pocket with the butternut mix. Secure with twine or string.
  • Place any left over squash mix into an oven bowl
  • Sear each breast in a hot pan, turn occasionally
  • Place the stuffed breasts onto the butternut leftovers and cover with foil. Bake in a pre heated oven ( 180′) for 25 minutes, or until cooked through.
  • Allow to cool slightly before removing string.




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