Baked Haroset-Stuffed Chicken with Toasted Walnut Crust

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

Filled with a spiced haroset mix, baked to a golden crust with toasted walnuts for a Passover-friendly entrée. This Middle Eastern-inspired Passover recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, apples, red wine 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.

Prep: 20 min Cook: 35 min Serves 4 Middle Eastern cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 medium, peeled and finely diced apples
1/4 cup red wine
1 tsp ground cinnamon
1/2 cup, toasted ground walnuts
2 tbsp honey
1 tbsp lemon juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

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Instructions

Step 1: Preheat oven to 375°F. In a bowl, combine 2 diced apples, 1/4 cup red wine, 1 tsp ground cinnamon, 2 tbsp honey, and 1 tbsp lemon juice. Stir well and let sit for 10 minutes to meld flavors.
Step 2: Place 4 boneless skinless chicken breasts on a cutting board and carefully slice a pocket into each breast horizontally, without cutting all the way through. Season inside and out with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Step 3: Stuff each chicken breast pocket evenly with the apple-wine mixture, then press the opening closed.
Step 4: Spread 2 tbsp olive oil in a baking dish. Roll each stuffed chicken breast in 1/2 cup toasted ground walnuts until coated, then place in the dish.
Step 5: Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the walnut crust is golden and fragrant. Let rest 5 minutes before serving.