Baked Haroset-Stuffed Chicken Breasts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts stuffed with a traditional Passover haroset blend, baked to juicy perfection with warm spices and fresh herbs. This middle eastern-inspired passover ready in about 40 minutes pairs boneless skinless chicken breasts, chopped apples, chopped walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Middle Eastern cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. In a medium bowl, combine 1 cup chopped apples, 1/2 cup chopped walnuts, 1/4 cup sweet red wine, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 2 tbsp honey. Stir to form the haroset filling.
  2. Step 2: Pat dry 4 boneless skinless chicken breasts (6 oz each). Using a sharp knife, cut a horizontal pocket in each breast about 3 inches long, being careful not to cut through.
  3. Step 3: Stuff each chicken breast pocket evenly with the haroset mixture. Secure with toothpicks if needed.
  4. Step 4: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Season the stuffed chicken breasts with 1 tsp salt and 1/2 tsp ground black pepper, then sear them for 3 minutes per side until golden brown.
  5. Step 5: Transfer the skillet to the oven and bake the chicken breasts for 15 minutes, or until the internal temperature reaches 165°F and juices run clear.
  6. Step 6: Remove from oven, discard toothpicks, sprinkle with 2 tbsp fresh chopped parsley, and serve warm.

Frequently asked questions

How long does Baked Haroset-Stuffed Chicken Breasts take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Haroset-Stuffed Chicken Breasts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped apples from drying out.

Can I substitute ingredients in Baked Haroset-Stuffed Chicken Breasts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Haroset-Stuffed Chicken Breasts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Haroset-Stuffed Chicken Breasts?

Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes