Chicken Breast Stuffed with Bulgur

Prep. 15 mins

Cooking 45 mins

Serving 4

Middle Eastern

INGREDIENTS Measurements

For chicken

4 chicken breasts (skinless, boneless)

Salt & pepper

2 tablespoons oil

1 teaspoon paprika

1 cup chicken stock

For filling

2 cup bulgur

1 tablespoon oil

1 tablespoon butter or ghee

1 onion, chopped

1 teaspoon garlic, finely chopped

1 teaspoon ground mix spices

2 cup chicken stock

METHOD

Wash bulgur several times till fully clean, drain.
Heat butter and oil in a pan over medium high heat.
Add onion and garlic, stir until translucent.
Add bulgur and stir for few minutes.
Cover with the stock, season to taste.
Let boil, then reduce heat and simmer until cooked.
Remove from heat, cool.
Preheat oven to 180 degrees.
Wash the chicken breasts and pat dry.
Place chicken breasts between two pieces of waxed paper or plastic wrap.
Pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
Season chicken with salt and pepper.
Stuff the chicken with the bulgur, place in an oven pan.
Combine oil with paprika and brush the chicken.
Add one cup stock to the oven dish and bake for about 25 minutes or until the chicken is fully cooked.
Place chicken in a serving dish with the bulgur, serve with salad.

Chicken Breast Stuffed with Bulgur

Chicken Breast Stuffed with Bulgur

INGREDIENTS Measurements

For chicken

For filling

METHOD

TAGS

CHEF'S CHOICE

Chicken Rolled with Vegetable

Bukhara Rice with Chicken

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Chicken Breast Stuffed with Bulgur

Chicken Breast Stuffed with Bulgur

INGREDIENTS Measurements

For chicken

For filling

METHOD

TAGS

CHEF'S CHOICE

Chicken Rolled with Vegetable

Bukhara Rice with Chicken

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