Sweet & Spicy Stuffed Chicken Breasts

Chicken breasts stuffed with a moroccan style bulgar wheat, fruit and spice mix.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  large onion, thinly sliced
• 2  garlic cloves, chopped
• 1  teaspoon fresh ginger, chopped
• 1  teaspoon cinnamon, plus a pinch extra
• 1  teaspoon garam masala
• 4  ounces bulgur wheat
• 1  ounce sultana
• 1  ounce cilantro, leaves roughly chopped
• 2  ounces  sliced almonds, toasted
• 4  boneless chicken breasts
•  salt and pepper

Directions

1. Heat oven to 400°F.
2. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
3. Add 1 tsp cinnamon and the garam masala the heat for 2 more minutes.
4. Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft then drain. Add to the onion mixture and add the cilantro and almonds.
5. Cut each chicken breast open so that it is flat like a book.
6. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon.
7. Place tightly packed into a small baking dish and bake for 25 minutes
8. Serve the chicken with any leftover mix alongside, with some green beans.