- 1/4 cup dates, pitted and chopped
- 1 small apple – peeled, cored, and chopped
- 2 tablespoons chopped dried apricots
- 2 tablespoons raisins
- 1 tablespoon grated orange zest
- 1 tablespoon orange juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 2 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons vegetable oil
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. Season with cayenne pepper, cardamom, and mace; mix well.
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Mound the fruit filling on the flattened breasts and roll up, tucking in the ends. Secure the chicken with toothpicks.
- Heat the vegetable oil in an oven proof skillet over medium-high heat. Add the chicken breasts, and cook until browned on all sides, about 5 minutes. Place in the preheated oven, and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).