Sweet & Spicy Stuffed Chicken Breasts

Sweet and spicy stuffed chicken breasts, full of aromatic flavours.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Worldwide
Servings 4 serves
Calories 419 kcal


  • 2 tbsp olive oil
  • 1 onion large, thinly sliced
  • 2 garlic cloves chopped
  • fresh ginger
  • 1 tsp cinnamon plus a pinch extra
  • 1 tsp garam masala
  • 100 g bulgur wheat
  • 25 g sultanas
  • 20 g coriander leaves roughly chopped
  • 50 g toasted flaked almonds
  • 4 chicken breasts boneless


  • 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 bulgur 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.
  • 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.


Recipe from Good Food magazine, February 2006


Calories: 419kcalCarbohydrates: 31gProtein: 37gFat: 17gSaturated Fat: 3gFiber: 2gSugar: 8g
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