Pilaf Pursuit
Baked Chicken Breasts Stuffed with Onion Rice Pilaf and Served with Avocado
1 hour 5 minutes
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
A trip to the Levant, minus the airfare. You'll crack the code on moist stuffed chicken and a fragrant onion rice pilaf, finished with cool, creamy avocado for a fresh twist.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 375°F.
- 02Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes.
- 03Stir in the garlic and cook for 1 minute, just until fragrant.
- 04Add the rinsed rice and stir frequently until the grains look slightly opaque, about 2 minutes.
- 05Pour in the chicken broth, cumin, coriander, cinnamon, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 12-14 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes.
- 06While the rice cooks, place chicken breasts on a cutting board. Using a sharp knife, cut a deep horizontal pocket into each breast, being careful not to slice all the way through.
- 07In a small bowl, combine the remaining 1 tablespoon olive oil, paprika, lemon zest, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub this mixture all over the chicken, inside and out.
- 08Fluff the rice pilaf with a fork, then fold in 1/4 cup chopped parsley and half the lemon juice. Taste and adjust seasoning if needed.
- 09Stuff each chicken breast pocket generously with the rice pilaf (about 1/4 cup each). Secure the opening with toothpicks if desired.
- 10Arrange the stuffed chicken breasts in a greased 9x13-inch baking dish. Bake, uncovered, for 28-32 minutes, until the chicken reaches 165°F internal temperature.
- 11Rest the chicken for 5 minutes before removing toothpicks and slicing.
- 12Serve chicken breasts sliced, fanned over extra rice pilaf if desired, and top with fresh avocado slices, a drizzle of the remaining lemon juice, and extra parsley.
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