Stuffed Marinated Chicken Breasts with Warm Bulgur Salad

Stuffed Marinated Chicken Breasts with Warm Bulgur Salad
  • Prep Time: 15
  • Total Time: 60
  • Servings: 2.0

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About this Recipe

Maple Leaf Prime® Marinated Mediterranean Chicken Breasts stuffed with a delicious blend of sliced Cremini mushrooms, chopped sun dried tomatoes and crumbled feta cheese. To give this meal an exotic flair, serve with a Warm Bulgur Salad.


125 ml Thinly sliced Cremini mushrooms
5 ml Lemon zest
1 Green onion, finely sliced
1 Clove garlic, minced
15 ml Finely chopped sun dried tomatoes
50 ml Crumbled Feta cheese
Black pepper
500 g Package (2) PRIME® Marinated Mediterranean Chicken Breasts
125 ml Raw bulgur
Low sodium chicken stock (amount as specified on package directions for bulgur)
5 ml Olive oil
1 Clove garlic, minced
1 Small carrot, peeled and grated
1 Green onion, thinly sliced
5 ml Lemon zest
30 ml Chopped fresh parsley
30 ml Chopped fresh mint
15 ml Lemon juice
50 ml Toasted pine nuts


PREHEAT oven to 375°F (190°C).

MIX all chicken stuffing ingredients together in a small mixing bowl. Set aside.

SLICE chicken breasts horizontally, like an open book, to create a pocket for filling. Divide filling between chicken breasts, gently packing the filling on the lower part of each chicken breast. Gently fold the top half of the chicken breasts back on top, pressing down lightly.

PLACE chicken on a parchment - lined baking sheet. Bake in preheated oven for 35 to 45 minutes or until internal temperature of the meat reaches 170°F (77°C). Set aside and allow to rest for 5 minutes before slicing thinly on the diagonal.

Bulgur Salad:
PREPARE bulgur as per package directions using low sodium chicken broth. Add olive oil and garlic 10 minutes before bulgur is done cooking. Set aside and remove from heat and fluff with a fork.

COMBINE carrot, green onions, lemon zest, parsley, mint, lemon juice and pepper in a separate bowl.

ADD carrot mixture and pine nuts to cooked bulgur and toss to combine. Serve with stuffed Mediterranean chicken breasts.


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