Sweet & Spicy Stuffed Chicken Breasts

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, chopped
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon cinnamon, plus a pinch extra
• 1 teaspoon garam masala
• 4 ounces bulgur wheat
• 1 ounce sultana
• 1 ounce cilantro, leaves roughly chopped
• 2 ounces sliced almonds, toasted
• 4 boneless chicken breasts
• salt and pepper

1. Heat oven to 400F.
2. Heat the olive oil in a medium pan.
3. Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
4. Add 1 tsp cinnamon and the garam masala the heat for 2 more minutes.
5. Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft then drain.
6. Add to the onion mixture and add the cilantro and almonds.
7. Cut each chicken breast open so that it is flat like a book.
8. Divide the stuffing between them and fold the top over.
9. Rub the skins with a pinch of cinnamon.
10. Place tightly packed into a small baking dish and bake for 25 minutes
11. Serve the chicken with any leftover mix alongside, with some green beans.

olive oil, onion, garlic, fresh ginger, cinnamon, garam masala, bulgur wheat, sultana, cilantro, almonds, chicken breasts, salt

Taken from www.food.com/recipe/sweet-spicy-stuffed-chicken-breasts-354536 (may not work)