Baked Haroset-Stuffed Chicken Breasts

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 cup chopped apples
1/2 cup chopped walnuts
1/4 cup sweet red wine
1 tsp ground cinnamon
1/4 tsp ground cloves
2 tbsp honey
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
2 tbsp fresh parsley, chopped

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Instructions

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.
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.
Step 3: Stuff each chicken breast pocket evenly with the haroset mixture. Secure with toothpicks if needed.
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.
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.
Step 6: Remove from oven, discard toothpicks, sprinkle with 2 tbsp fresh chopped parsley, and serve warm.