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Moroccan Stuffed Chicken Breasts Recipe

  • 4servings
  • 45minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Bulgur or Cracked wheat - 1/2 cup

  2. Onion 1/4 Cup (16 tbs) , chopped

  3. Carrot 1/4 Cup (16 tbs) , shredded

  4. Celery 1/4 Cup (16 tbs) , thinly sliced

  5. Low-sodium chicken broth - 1 cup

  6. Boneless chicken breast 4

  7. Oil 1 Tablespoon

  8. Dry white wine 1/2 Cup (16 tbs) (For Sauce:)

  9. Low-sodium chicken broth - 1/2 cup

  10. Parsley 1 Tablespoon , chopped (For Sauce:)

Instructions Jump to Ingredients ↑

  1. 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.

  15. SERVING 15) Serve right away after garnishing with parsley.

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