Best Moroccan Spiced Stuffed Chicken Breasts Recipes

GRILLED MOROCCAN SPICED CHICKEN BREASTS STUFFED WITH COUSCOUS AND PINE NUTS

Steps:

• In small bowl, place couscous; set aside.
• In 1-quart saucepan, heat broth, butter, coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt and the turmeric to boiling.
• Pour hot broth over couscous, stir well and cover with foil. Let stand 5 minutes to allow liquid to be absorbed. Uncover and fluff couscous with fork. Stir in lemon peel, lemon juice, cranberries, pine nuts and pepper sauce; set aside.
• Meanwhile, place 1 chicken breast on work surface. Notice it has a thick end and a thin end. To create a pocket for the stuffing, insert long, thin knife (a boning knife is ideal) into middle of thick end, parallel to work surface. Slide knife in until it reaches middle of chicken. Move knife up and down within the chicken to form a pocket. You want to have a smaller opening where knife entered the chicken and a larger pocket within the chicken to stuff with couscous mixture. Repeat with remaining chicken breasts.
• Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
• Use one hand to hold chicken with thick end up. With other hand, stuff 1/4 cup of the couscous into pocket. Repeat with remaining chicken. Brush chicken with oil.
• In small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon cumin and the pepper. Sprinkle mixture evenly over chicken breasts.
• Grill chicken covered 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when center of thickest part is cut (170°F) and stuffing is hot. To serve, slice each breast and layer on plate so stuffing is visible.

MOROCCAN SPICED STUFFED CHICKEN BREASTS

Steps:

• 1. In a medium skillet, warm oil over medium heat and saute onions until tender, about 6 minutes. Add almonds, cherries, sugar, cinnamon, 1/2 tsp. salt, and a sprinkle of pepper and cook until onions caramelize, stirring frequently, about 15 minutes. 2. Trim, rinse, and pat the breasts dry. 3. Make a pocket on the thicker side of each breast using a sharp knife, cutting about 1/2 inch from the end and slicing through to within about 1/4 inch of the other side. 4. Stuff each breast with about 1/2 cup of the onion mixture. Press on the top of each breast to close the pocket. 5. In three wide, shallow dishes, place flour, whisked eggs, and breadcrumbs tossed with 1/2 tsp each of salt and pepper. 6. Generously season breasts on both sides with salt and pepper. Dredge each breast first in the flour, then in the eggs, then in the breadcrumbs, turning to coat evenly and pressing to make crumbs adhere. Shake off any excess, gently. Set on a plate and refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard leftover breading ingredients. 7. Heat oven to 350 degrees. 8. Heat a film of coconut oil in a large skillet over medium high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet. Repeat with the other two breasts. If oil gets too hot, reduce the heat to medium. 9. Bake until the chicken and filling reach 165 degree, about 15 minutes. Slice into medallions and serve immediately.