Chicken breasts stuffed with grapes and hazelnuts

March 24, 2015 (Last Updated: January 11, 2019)

TO DRINK: The Burgundian character of Bouchard Finlayson Sans Barrique Chardonnay is a perfect match for the chicken.

Chicken breasts stuffed with grapes and hazelnuts

Serves: 4
Cooking Time: 40 mins


  • 50g hazelnuts, coarsely chopped
  • 50g pecan nuts, coarsely chopped
  • 125ml (½ cup) red grapes, chopped
  • 125ml (½ cup) Parmesan, freshly grated
  • 40ml butter
  • salt and freshly ground black pepper, to taste
  • 8 chicken breasts
  • baby spinach, to serve



Preheat the oven to 180°C.


Mix the nuts, grapes, cheese, butter, salt and pepper in a bowl.


Separate the skin from the meat of the chicken. Divide the grape mixture between the breasts and carefully stuff the mixture under the skin. Season well.


Put the breasts in a baking dish and bake until the skin is brown and crispy, about 30 minutes. Slice the breasts and serve hot on a bed of baby spinach.

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