While this chicken looks "fancy," it's actually super simple, and such a great way to increase your child's protein intake. The yummy fruit mixture makes the chicken sweet and accessible to young palates, plus, it's a great way to finish using left over pantry items!
Save money by using the dried fruit you already have on hand.
1 tsp olive oil
6 chicken cutlets
1tsp salt and pepper to taste, divided
4 cups dried fruit mixture (apricots, raisins, figs, cranberries)
1 pinch red pepper flakes *optional
1 Tbsp fresh rosemary, chopped
4 cloves garlic, minced
- Preheat oven to 375 F.
- To prepare rehydrated fruit mixture: Bring 1 quart of water to a boil and pour over dried fruit in a large bowl. Rehydrate fruit by letting it sit for 15 minutes.
- Remove fruit from bowl, reserving 1 cup for garnish.
- Add rehydrated fruit to blender or food processor, and process just until slightly chunky or your desired texture.
- Reserve half of the processed fruit for the fruit bread!
- Add rosemary, garlic, salt, and red pepper flakes (if using) to the other half of the fruit mixture.
- Lay chicken breasts flat on baking dish, season with salt and pepper, and place a small amount of the herb fruit mixture in the center. Slowly roll the ends of the chicken together, and hold with a toothpick (or two)!
- Place baking dish in oven for 30 minutes, or until chicken is cooked through and a thermometer measures 160 F.
- Once cooked, remove from oven and allow to cool for 10 minutes.
- Serve with reserved whole fruit on top as a garnish
- Slice thinly to reveal pinwheel design!
Try adding figs to your dried fruit mixture. They are loaded with fiber and help keep your child's gut happy and moving! This dish is just as yummy cold, as it is warm. So, pack leftovers in lunch boxes. This allows your child to get a burst of protein in the middle of the day, supporting learning and concentration for the afternoon.