Pomegranate and Walnut Stuffed Chicken Breasts

By AislePrompt Editorial · ·

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 pomegranate seeds and toasted walnuts, symbolizing Hanukkah's abundance. This Middle Eastern Hanukkah recipe, ready in about 50 minutes, pairs chicken breasts, pomegranate seeds, and walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 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 "Build a week of meals around this recipe" 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: 25 min Cook: 25 min Serves 4 Middle Eastern cuisine 395 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Butterfly 4 boneless, skinless chicken breasts by slicing horizontally almost through the thickest part, then open like a book.
  2. Step 2: In a bowl, mix 1/2 cup pomegranate seeds, 1/2 cup toasted walnuts, 2 minced garlic cloves, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard.
  3. Step 3: Divide the filling evenly between the chicken breasts, pressing gently to secure.
  4. Step 4: Season both sides of the stuffed breasts with salt and pepper.
  5. Step 5: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear breasts for 2 minutes per side until golden brown.
  6. Step 6: Transfer skillet to a preheated 375°F oven and bake for 20 minutes or until internal temperature reaches 165°F.
  7. Step 7: Let rest for 5 minutes before slicing to allow juices to redistribute.
  8. Step 8: Drizzle with remaining 1 tablespoon olive oil and sprinkle with extra pomegranate seeds for garnish.

Related recipes