Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup cooked arsa (sweet rice)
- 1/2 cup chopped walnuts
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked arsa, chopped walnuts, dried apricots, dried cranberries, parsley, mint, olive oil, salt, and pepper.
3. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
4. Spoon the arsa mixture onto the center of each chicken breast, leaving about 1/2 inch border around the edges.
5. Roll up each chicken breast, tucking in the sides as you go, and secure with toothpicks.
6. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 410
Fat: 21g
Saturated Fat: 3g
Cholesterol: 100mg
Sodium: 170mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 8g
Protein: 38g
Substitutions for ingredients:
- Cooked quinoa or couscous can be substituted for arsa.
- Pecans or almonds can be substituted for walnuts.
- Dried cherries or raisins can be substituted for dried cranberries.
- Cilantro or basil can be substituted for parsley or mint.
Variations:
- Add crumbled feta cheese to the arsa mixture for a tangy twist.
- Use goat cheese
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