Sweet & Spicy Bulgur Stuffed Chicken Breasts

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Garam Masala

  Badia

  1 tsp or 24g

• Bulgur

  Dry

  ¾ cup or 105g

• Raisins

  Golden seedless

  ¼ cup (not packed) or 36g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

Directions

1. Preheat the oven to 400°F.
2. Heat the olive oil in a medium pan over medium heat. Add the sliced onion, minced garlic, and ginger, cooking until softened, about 8 minutes. Stir in the cinnamon and garam masala, and cook for an additional 2 minutes.
3. Meanwhile, cover the bulgur and raisins with water and bring to a boil. Cook for about 5 minutes until soft, then drain any excess water. Add the bulgur mixture to the onion mixture, then stir in the cilantro and almonds. Adjust seasoning to taste.
4. Cut each chicken breast open so that it is flat like a book. Divide the stuffing among the chicken breasts and fold the top over.
5. Place the stuffed chicken breasts tightly in a small baking dish and bake for 25 minutes.

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