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Moroccan Stuffed Chicken Breasts

Trusted.Chef's picture
Ingredients
  Bulgur wheat/Cracked wheat 1⁄2 Cup (8 tbs)
  Onion 1⁄4 Cup (4 tbs), chopped
  Carrot 1⁄4 Cup (4 tbs), shredded
  Celery 1⁄4 Cup (4 tbs), thinly sliced
  Boneless chicken breast halves 4 , skinned
  Oil 1 Tablespoon
For sauce
  Dry white wine 1⁄2 Cup (8 tbs)
  Low-sodium chicken broth 1⁄2 Cup (8 tbs)
  Fresh parsley 1 Tablespoon, chopped
Directions

MAKING
1) Combine together the bulgur, onion, celery, carrot and broth in a saucepan.
2) Bring the mixture to a boil.
3) Reduce the heat, cover the pan and gently simmer for about 15 minutes, till the bulgur is done.
4) In the thickest part of each breast half, cut a pocket.
5) Into each pocket, spoon the bulgur mixture. Keep the remaining mixture aside.
6) Use wooden picks to secure the pockets.
7) Cook the chicken in oil in a large non-stick skillet over medium heat.
8) During cooking, turn the chicken once.
9) Cook the chicken for about 10 to 15 minutes or till it is done.
10) Take the picks out of the meat and place the chicken in a shallow serving dish.
11) Over the chicken, sprinkle the reserved bulgur mixture. Keep warm.
12) Add the chicken broth and wine to the skillet.
13) Uncovered, boil the mixture for about 5 minutes or till it has reduced to ½ cup.
14) Spoon the sauce over the chicken.

SERVING
15) Serve right away after garnishing with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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