Sweet & spicy stuffed chicken breasts

Sweet & spicy stuffed chicken breasts

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(14 ratings)

Prep: 15 mins Cook: 40 mins

More effort

Serves 4
Sweet and spicy stuffed chicken breasts, full of aromatic flavours

Nutrition and extra info

Nutrition: per serving

  • kcal419
  • fat17g
  • saturates3g
  • carbs31g
  • sugars8g
  • fibre2g
  • protein37g
  • salt0.55g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, chopped
  • knob of fresh root ginger
  • 1 tsp cinnamon, plus a pinch extra
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 100g bulghar wheat
  • 25g sultanas
  • 20g pack coriander, leaves roughly chopped
  • 50g toasted flaked almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 4 boneless chicken breast

Method

  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.

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Comments, questions and tips

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Comments (15)

lynton38's picture
3.75

Hi just cooked this succulent dish for he second time and this dish is excellent, used plump sultanas and seasoning for this dish is crucial. Served with rich creamy cauliflower cheese this provided the texture and imposture to the dish. With no fresh coriander, used a pinch of powdered coriander, a well lush dish.

annabel.bradford's picture

I followed the instructions to 'tightly pack' the chicken breasts and, of course, after 25 minutes they were still raw! They are currently in the oven for another 10 minutes - we'll see how long this takes!

duttiep's picture
1

Thankfully I wrapped the breasts in bacon before cooking. When I checked the stuffing for seasoning I realised how bland it was and really dry. Added a touch of mild curry powder. This improved it slightly but overall the dish was still very disappointing.

elizaado's picture
1

Disappointing. Bland, lacking in both taste & texture.

I made 6 breasts worth. Two down, four to go. I'll use more hummous, tahini, halloumi & pita with next serving.

If I didn't hate waste so much I would have binned them. First dud recipe from this site & I use it a lot. Oh well, ya win some..........

elleme's picture
4

I found the grain mix (no bulgar, so I used couscous) very tasty. The downside was that it was rather too dry overall. I used skinless breasts which didn't help, so if I made it again I'd definitely wrap them in something first.

ireneg's picture
5

this was very tasty. Wll make again.

woodycot's picture
5

We loved this :-) I used skinless breasts and wrapped them in streaky bacon, this stopped them from being dry, served with stuffed & baked ricotta shells & cheesey garlic bread. Very nice. x

jweg1210's picture
1

Looks like I'm in the minority, but I can think of a thousand things I'd rather do with a chicken breast. The taste was OK, but baking these made them really dry, and the outer edges of the bulgar wheat were unpleasantly gritty.
I've got stuffing left over so will use as part of a salad box for lunch tomorrow... maybe this will be nicer.

ecbkgb's picture

The filling was lovely. This can easily be adapted eg combined with sauteed breast pieces/shellfish or even just served as a simple veggie side dish. I used couscous instead of bulgher wheat

poshpause's picture
5

Oh, I forgot to say - I served it with home-made Cajun spiced potato wedges and a green salad. Delicious!

poshpause's picture
5

Top marks for this one! We absolutely loved it. The stuffing was a little tricky to make first time around, basically because I've never done anything with Bulgar wheat before. I'm sure it will become easier in time! We were very impressed at the Bulgar Wheat and now I've got to go out and find some more recipes involving it, as Asda delivered two bags instead of the one! LOL We'll definitely be having this one again!

kathryns's picture

Very tasty. I served it with Hummus and salad - could be a bit dry otherwise.

chubbles's picture
4

Absolutely delicious.Made the stuffing another day as a salad with a mixed meat platter - could really accompany lots of dishes.

coturner's picture
4

Made this for a family supper and everyone loved it, I doubled the stuffing and my daughter and I had it for a packed lunch the next day!

entwistles's picture
4

Really scrummy.

Questions (0)

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Tips (1)

lynton38's picture
3.75

I cooked this dish for 2 but made the Bulgar mix for 4, layerd the dish with the extra stuffing after stuffing the breasts