Pilaf Stuffed Chicken

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Servings: 4 Difficulty: Intermediate
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Aromatic rice and nut pilaf nestled inside tender, yogurt-basted chicken breasts
Pilaf Stuffed Chicken recipe image
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Pilaf Stuffed Chicken

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 188.8

Description

This elegant Pilaf Stuffed Chicken combines the earthy warmth of toasted pine nuts and sweet currants with the comfort of fluffy rice. The pilaf mixture, seasoned with onions and butter, creates a fragrant stuffing that keeps the chicken moist during baking. A simple yogurt and salt glaze is brushed over the chicken, creating a tender, slightly tangy crust that complements the savory filling. Perfect for a special weeknight dinner or a modest gathering, this dish brings international flair to your table without requiring hard-to-find ingredients. The result is a harmonious blend of textures and flavors that feels both rustic and refined. Serve with steamed vegetables or a light salad for a complete meal.

Ingredients

Directions

  1. Preheat the oven to 400ðF (200ðC).
  2. Melt 1/4 cup butter in a saucepan over medium heat. Add chopped onion and fry until transparent, about 3-5 minutes.
  3. Add pine nuts and rice to the saucepan; sauté until the rice turns light brown, stirring frequently.
  4. Stir in currants, 1 tablespoon salt, water, and a dash of black pepper.
  5. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 25-30 minutes, or until all water is absorbed and rice is tender.
  6. Remove from heat and let the pilaf cool completely before using as stuffing.
  7. Prepare 4 chicken breasts by creating a pocket in each or butterflying them open. Stuff each chicken breast with approximately one cup of the cooled pilaf mixture. Secure with toothpicks if necessary.
  8. In a small bowl, combine 4 tablespoons yogurt with 1 tablespoon salt to create a glaze.
  9. Brush half of the yogurt mixture over the stuffed chicken breasts.
  10. Place chicken in a baking dish and bake at 400ðF (204ðC) for 15 minutes.
  11. Reduce oven temperature to 350ðF (175ðC). Bake for an additional 45-60 minutes, basting with the remaining yogurt mixture halfway through, until the chicken is cooked through and juices run clear.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 188.8kcal
% Daily Value *
Total Fat 10.6g17%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 29405.7mg1226%
Total Carbohydrate 21.2g8%
Dietary Fiber 0.9g4%
Sugars 2.4g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pilaf, stuffed, rice, pine nuts, currants, yogurt, baked, main course, comfort food, easy dinner, family meal, aromatic, savory, gluten free, one pot, make ahead, crowd pleaser, healthy, protein
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