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

  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. Lightly oil a small baking dish.
2. Warm the olive oil in a medium skillet over medium heat. Add the sliced onion, garlic, and ginger; cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Stir in the cinnamon and garam masala and cook until fragrant, about 2 minutes.
3. In a saucepan, cover the bulgur and raisins with water by about 1 inch, bring to a boil, then reduce to a simmer and cook until tender, about 5 minutes. Drain well.
4. Combine the drained bulgur and raisins with the onion-spice mixture. Stir in the cilantro and almonds; season to taste with salt and black pepper.
5. Slice each chicken breast horizontally to butterfly it open like a book. Divide the bulgur filling among the breasts, fold closed, and place snugly in the prepared baking dish, seam side up.
6. Bake until the chicken is cooked through and the thickest part reaches 165°F, about 25 minutes. Rest 5 minutes before serving.