Baked Haroset-Stuffed Chicken with Pomegranate Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken breasts stuffed with a traditional Passover haroset filling of apples, nuts, and spices, baked and drizzled with a sweet-tart pomegranate glaze. This middle eastern-inspired passover ready in about 50 minutes pairs chicken breasts, apples, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 pieces, boneless and skinless chicken breasts
• 2 medium, peeled and finely chopped apples
• 1/2 cup, chopped walnuts
• 2 tbsp red wine
• 1 tsp ground cinnamon
• 3 tbsp honey
• 1/2 cup pomegranate juice
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 375°F. In a medium bowl, combine 2 chopped apples, 1/2 cup chopped walnuts, 2 tbsp red wine, and 1 tsp ground cinnamon. Stir well until mixture is moist and aromatic — this will be your haroset filling.
2. Step 2: Using a sharp knife, create a pocket in each of the 4 chicken breasts by slicing horizontally about 3/4 inch deep, careful not to cut through. Season both sides of the chicken with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Stuff each chicken breast pocket evenly with the haroset mixture and secure with toothpicks if needed. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 3 minutes per side until golden brown.
4. Step 4: While searing, in a small saucepan, combine 1/2 cup pomegranate juice and 3 tbsp honey. Simmer over medium heat for about 5 minutes until the glaze thickens and coats the back of a spoon.
5. Step 5: Transfer the skillet with chicken to the preheated oven and bake for 15-18 minutes until the internal temperature reaches 165°F and juices run clear.
6. Step 6: Remove chicken from oven, drizzle with pomegranate glaze, and let rest for 5 minutes before serving. This dish pairs beautifully with roasted vegetables or a fresh salad.