In one of my previous posts, fellow trainees and I reminisced about delicious yum-yums from home, but with the number of seasonal fresh fruits and vegetables, it’s more about stepping up to the challenge of figuring out what delicious yum-yums we can make here.

The other night I made Fruit-stuffed chicken breast and sweetened carrots, and now you can too!!

Fruit stuffed chicken breast


3 chicken breast (wash ’em well)

2 tbsp olive oil

1 tbsp (ish) balsamic vinegar

2 tsp oregano

2 pinches of salt

Marinate the chicken and rub it down with all the ingredients mentioned above. Tender love and care is optional, but the chicken spirits will look favorably upon your dish.  Set aside.

For the fruit stuffing you will need:

1 – 1.5 cups of dry fruit (your choice but I used some kind of dry plum looking thing) dice them up if the fruit is too large, and watch out for pits

1/2 – 3/4 tbsp of rosemary (crunch it if dry, slice it up if not)

juice from 1 lemon

bit of ground cloves (or try nutmeg, allspice or even cinnamon)

pinch of salt

Mix all of that goodness in a bowl and set aside.

Stuffing your chicken breast can either be the most joyous kitchen experience or a hellish nightmare, depending on how much you like sharp knives.  This is where homage to the chicken spirits plays an important part.

Lay your chicken breast flat and find the thick, meaty part.  With your knife blade running horizontal, parallel with the breast, carefully make an incision.  I want you to stab it.  Then without making the initial incision too much bigger, try to move the blade to cut along the inside.  When you remove the blade you should have created a nice pocket with a small opening.  It doesn’t have to be perfect, just don’t slice it all the way open.

Take your fruity mix and stuff the chicken breast until it’s pretty full, while reciting your favorite poultry mantra.  In a pan on about medium high heat, sear  the outside and then bake in the oven for about 30 min at 140 Celsius.  That’s my oven though.  It may be whackier than yours.  For extra help  consult a seer and bring a chicken.

Sweetened Carrots

Juice from 2 lemons

1 tsp of olive oil

1 tbsp of water

1 tsp of sugar

and a few thick carrots.

Excluding the carrots, mix all that wonderful stuff in a bowl.  Make sure to whisk it nicely – just for fun.  Take your carrots and cut long ways about quarter of an inch thick.  Lay them on a pan or cookie sheet and pour the liquid, lemon sweetness over them.  Bake in the oven.  About 140 C for 15 min more or less.

And serve, Bon appetit!