Name: Sweet & spicy stuffed chicken breasts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp olive oil; 1 large onion thinly sliced; 2 garlic cloves chopped; knob of fresh root ginger; 1 tsp cinnamon plus a pinch extra; 1 tsp garam masala; 100g bulgur wheat; 25g sultanas; 20g pack coriander leaves roughly chopped; 50g toasted flaked almonds; 4 boneless chicken breasts

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Sweet & spicy stuffed chicken breasts

Sweet & spicy stuffed chicken breasts

Good Food team

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Serves 4

More effort

Prep: 15 mins

Cook: 40 mins

A star rating of 4 out of 5.20 ratingsRate

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Sweet and spicy stuffed chicken breasts, full of aromatic flavours

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Honeyed winter salad

A star rating of 4.6 out of 5.39 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 large onion

thinly sliced
2 garlic cloves

chopped
knob of fresh root ginger
1 tsp cinnamon

plus a pinch extra
1 tsp garam masala
100g bulgur wheat
25g sultanas
20g pack coriander

leaves roughly chopped
50g toasted flaked almonds
4 boneless chicken breasts

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Nutrition: per serving

kcal419
fat17g
saturates3g
carbs31g
sugars8g
fibre2g
protein37g
salt0.55g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
step 2

Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.

RECIPE TIPS

MAKING IT LOWER FAT

To make this extra low-fat, remove the skin after cooking.

Recipe from Good Food magazine, February 2006

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A star rating of 4 out of 5.20 ratings

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