Wednesday, October 15, 2008

Bulgur Stuffed Chicken Breasts

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

According to Kristy, this may be a wee bit fussy, but it's worth it. Because the bulgar chicken ROCKS!!!

You'll Need:
  • 1 cup water
  • 1/2 cup bulgur wheat
  • 1/4 cup chopped onion
  • 1/4 cup thinly sliced celery
  • 1/4 cup shredded carrot
  • 1 1/2 teaspoons instant chicken bouillon granules
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons cooking oil
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 tablespoon snipped parsley

Directions:

  • In a small saucepan, combine the first 6 ingredients.
  • Bring to a boiling; reduce heat.
  • Cover and simmer about 15 minutes or until the bulgur is done.
  • Remove from heat.


In the thickest part of each chicken breast half, cut a pocket about 3 inches long and 2 inches deep.

Spoon some of the bulgur mixture into each pocket; reserve the remaining mixture.

Secure the pockets with string, wooden picks, or the small metal skewers used to lace a turkey.

In a large skillet, cook chicken pieces in hot oil about 10 minutes or until brown, turning once.

Remove string or wooden picks (or metal skewers).

Place them in a 9 x 13 rectangular baking dish.

Add the remaining bulgur mixture between the chicken breasts in baking dish.

Add white wine, the 1/4 cup water and the 1/2 teaspoon chicken bouillon granules to the skillet.

Boil, uncovered, about 5 minutes or until the liquid is reduced to 1/2 cup.

Pour the liquid over the chicken breasts.

Cover and bake in a 375 degree oven for 5 to 10 minutes or until done.

(Serves 4)

Enjoy!

2 comments :

StrollerFit - Northbridge, MA said...

this looks great, i am going to make it tonight and if it is as good as it sounds I am going to post the link on my food sharing blog, if that is ok. Your recipes look great

Cari.

P.S. Adam says hi

StrollerFit - Northbridge, MA said...

this looks great, i am going to make it tonight and if it is as good as it sounds I am going to post the link on my food sharing blog, if that is ok. Your recipes look great

Cari.

P.S. Adam says hi