Moroccan Style Chicken Breasts

Chicken is incredibly versatile and none more so than chicken breast that can be stuffed with endless filling choices. In 2014, Brion and I spent a brief part of our vacation in Morocco. At that point I became aware of some of  the wonderful ‘flavors of Morocco’. Since then I have incorporated them into numerous recipes.

Moroccan cuisine has been influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries. Typically a mix of Mediterranean, Arabic, Andalusian and most importantly Berber. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Spices are used extensively – some of which are imported and others are home-grown.

The dishes that likely inspired the stuffed chicken breast idea were Chicken Cordon Bleu and Chicken Kiev. They appeared in the United States in the early 1960’s. Considered trendy dishes at the time, thus being served in fashionable, high class restaurants.

Recipes are not invented but rather evolve over time. Culinary evidence confirms roulades or roll ups of meat composed of veal or chicken were favored in centuries past by several cultures and cuisines. Mostly notably – Germany, Austria, Switzerland, France and Italy.

Today’s MOROCCAN STYLE CHICKEN BREAST  is a meal we always seem to enjoy and it certainly doesn’t require a lot fuss to prepare. 

Print Recipe
Moroccan Style Chicken Breast
A spicy sweet and sour blend of chicken, fruit & Moroccan spices.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Moroccan
Servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Combine dates, apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well.
  2. Place chicken breasts in a heavy freezer bag. Pound breasts gently until about 1/4" thick. Mound some of the fruit filling on flattened breasts & fold over, tucking in the ends. Place a small amount of filling on the bottom of the baking dish & lay breasts on top. Any extra filling can be placed around & on top of chicken as well.
  3. Cover with foil, bake 15 minutes. Remove foil; continue to bake another 15 minutes or until chicken tests done.

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