Sweet & spicy stuffed chicken breasts

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Good Food

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Recipe by Good Food

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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 bulgar 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.
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.

Making it lower fat

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

Per serving

419 kcalories, protein 37g, carbohydrate 31g, fat 17 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.55 g

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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 bulghar wheat
• 25g sultanas
• 20g pack coriander , leaves roughly chopped
• 50g toasted flaked almonds
• 4 boneless chicken breasts

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

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 bulghar wheat
• 25g sultanas
• 20g pack coriander , leaves roughly chopped
• 50g toasted flaked almonds
• 4 boneless chicken breasts

Per serving

419 kcalories, protein 37g, carbohydrate 31g, fat 17 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.55 g

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