Sweet & Spicy Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Chicken breasts stuffed with a moroccan style bulgar wheat, fruit and spice mix. Ingredients:
2 tablespoons olive oil |
1 large onion, thinly sliced |
2 garlic cloves, chopped |
1 teaspoon fresh ginger, chopped |
1 teaspoon cinnamon, plus a pinch extra |
1 teaspoon garam masala |
4 ounces bulgur wheat |
1 ounce sultana |
1 ounce cilantro, leaves roughly chopped |
2 ounces sliced almonds, toasted |
4 boneless chicken breasts |
salt and pepper |
Directions:
1. Heat oven to 400°F.
2. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
3. Add 1 tsp cinnamon and the garam masala the heat for 2 more minutes.
4. Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft then drain. Add to the onion mixture and add the cilantro and almonds.
5. Cut each chicken breast open so that it is flat like a book.
6. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon.
7. Place tightly packed into a small baking dish and bake for 25 minutes
8. Serve the chicken with any leftover mix alongside, with some green beans.
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