a baking tray filled with Prune and Ricotta Stuffed Chicken Breasts

Prune, Ricotta and Bacon Stuffed Chicken Breast

This sweet and savory stuffed chicken breast recipe is easier than you think! Try this healthy + delicious recipe from Chris Mohr, Phd, RD.

Why we love this Stuffed Chicken Breast recipe

This hearty recipe checks all the right boxes. Salty bacon, sweet prunes, creamy ricotta and spinach make a hearty delicious filling. This recipe is impressive enough to serve to guests, but also quick enough to throw together on a weeknight.

a cast iron pan filled with stuffed chicken breasts

Everything’s better with bacon

Why are bacon and prunes a match made in heaven? You’ve heard the saying opposites attract?

Prunes are naturally sweet and chewy and bacon is salty and crisp. When you serve the two together, it’s the perfect combination of flavors and textures. This recipe calls for turkey bacon, which has the same great flavor but less fat.

Serving this Stuffed Chicken Breast

This stuffed chicken breast recipe is a perfect pairing with rice or pasta, or even with just a green salad. If you’re looking for a wine pairing, we’d select a California Pinot Noir, Red Blend or Tempranillo – anything where red fruit is balanced with earthy, leathery notes.

a cast iron pan filled with stuffed chicken breasts

Prune, Ricotta and Bacon Stuffed Chicken Breast

Chris Mohr, PhD, RD
This sweet and savory stuffed chicken breast recipe is easier than you think! Try this healthy + delicious recipe from Chris Mohr, Phd, RD.
No ratings yet
Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner, Entree, Lunch
Cuisine RD Creations
Servings 6
Calories 340 kcal


  • 2 lb chicken breasts
  • ½ cup California Prunes chopped
  • ½ cup ricotta
  • 1 cup seasoned Italian breadcrumbs
  • Avocado or olive oil spray
  • 1 cup frozen spinach rinsed and drained
  • ¼ cup turkey bacon or lean ham


  • Preheat oven to 375F (190C) degrees
  • Remove spinach from freezer and in a colander, rinse under running water until defrosted. Drain well by wringing out spinach in a clean kitchen towel.
  • Carefully butterfly chicken breast (like a Pita bread, open on one side).
  • Cook the bacon or ham until crisp and chop finely.
  • In a separate bowl, mix Prunes, ricotta, drained spinach and cooked bacon.
  • Add mixture to the open part of the chicken breast, folder over to close and secure with toothpicks (if needed).
  • Add breadcrumbs to a large enough bowl to coat chicken.
  • Spray chicken with olive oil (or avocado oil) spray to coat.
  • Dip and coat both sides of the chicken in the breadcrumbs.
  • Spray nonstick, oven safe pan with avocado oil or olive oil spray.
  • Heat over medium heat and add stuffed chicken breasts to the pan.
  • Cook about 3-5 minutes or until browned. Flip and brown on other side.
  • Spray topside of chicken again with oil spray and place in preheated oven.
  • Bake about 30 minutes or until chicken is heated to the proper temperature (165 F / 75 C ), all the way through.
  • Serve and enjoy.


Serve with pasta or brown rice. 


Calories: 340kcalCarbohydrates: 25gProtein: 40gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 111mgSodium: 558mgPotassium: 837mgFiber: 3gSugar: 7gVitamin A: 3338IUVitamin C: 4mgCalcium: 127mgIron: 2mg
Keyword chicken, stuffed chicken breast
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Winner, winner, chicken dinner

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Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.

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