Baked Haroset-Stuffed Chicken with Toasted Walnut Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts filled with a spiced haroset mix, baked to a golden crust with toasted walnuts for a Passover-friendly entrée. This middle eastern-inspired passover ready in about 55 minutes pairs medium, peeled and finely diced apples, red wine, ground cinnamon 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.

★ 4.6 (9 ratings) Prep: 20 min Cook: 35 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Stuff each chicken breast pocket evenly with the apple-wine mixture, then press the opening closed.
  4. 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.
  5. 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.

Frequently asked questions

How long does Baked Haroset-Stuffed Chicken with Toasted Walnut Crust take to make?

Total time is about 55 minutes (20 min prep + 35 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 with Toasted Walnut Crust?

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 red wine from drying out.

Can I substitute ingredients in Baked Haroset-Stuffed Chicken with Toasted Walnut Crust?

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 with Toasted Walnut Crust 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 with Toasted Walnut Crust?

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.

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