Bulgar Stuffed Chicken
Ingredients:
1 cup water
1/2 cup uncooked bulgar wheat (can buy inexpensively at Ocean State Job Lot)
1/2 cup chopped onion
1/4 cup thinly sliced celery
1/4 cup shredded carrot
3 chicken boullion cubes
4 boneless chicken breasts (about 4 oz each)
1 tbsp olive oil
1/2 cup dry white wine (i used red and it was still great)
1/4 cup water
1 chicken boullion cube
1 tablespoon fresh parsley
Directions:
In a small sauce pan, combine first 6 ingredients
bring to a boil, reduce heat, cover and lets simmer for about 15 minutes or until Bulgar is done. Remove from the heat
Preheat the oven to 375 degrees.
In the thinkest part of the chicken breast, cut a pocket, about 3 inches long, 2 inches deep. spoon bulgar mixture in pocket and seal with a tooth pick or tie closed with cooking twine. In a large skillet, brown the cicken in the olive oli for about 10 minutes.
Remove toothpicks or twine and place in a 9 x 13 inch rectangular baking pan. Add the remaining bulgar mixture around and over the chicken. Bake in the oven for 5 to 10 minutes until chicken is cooked through.
This is a modification of a Recipe I found on Will Clovers Blog. Scott loved it and it was only 5 WW Points!
In the skillet used to brown chicken add wine, water and remaining bullion cube. boil uncovered, stiring until liquid is reduced to 1/2 cup. Pour over chicken.
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