Sweet & spicy stuffed chicken breasts

Sweet and spicy stuffed chicken breasts, full of aromatic flavours

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 419
  • fat 17g
  • saturates 3g
  • carbs 31g
  • sugars 8g
  • fibre 2g
  • protein 37g
  • salt 0.55g


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


Making it lower fat
To make this extra low-fat, remove the skin after cooking.


  1. 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 bulgar 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.

  2. 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.

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