Rice and Raisin Stuffed Chicken
A delightful balance of savory roasted chicken and a sweet, aromatic rice filling that makes for an elegant and comforting meal.
Ingredients
- •4 boneless, skinless chicken breasts
- •1 cup cooked long-grain white rice
- •1/3 cup raisins
- •1/4 cup toasted pine nuts
- •2 tablespoons olive oil
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground allspice
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup chicken broth
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- 2
In a small mixing bowl, combine the cooked rice, raisins, pine nuts, cinnamon, and allspice until well incorporated.
- 3
Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
- 4
Stuff each breast generously with the rice mixture and secure the opening with toothpicks if necessary.
- 5
Rub the outside of the chicken breasts with olive oil and season evenly with salt and pepper.
- 6
Place the chicken in the prepared baking dish and pour the chicken broth around the base of the breasts.
- 7
Bake for 25 to 30 minutes, or until the chicken is cooked through and the juices run clear.
- 8
Remove the toothpicks before serving and drizzle with the pan juices.
💡 Chef tips
- For extra flavor, sauté a small finely diced onion in olive oil before mixing it into the rice filling.
- You can prepare the rice filling up to one day in advance and keep it refrigerated until ready to stuff.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven with a splash of broth to keep the chicken moist.
✅ How it should turn out
The chicken should be golden-brown and succulent, releasing a fragrant aroma of warm spices, with a tender, sweet-savory rice filling that contrasts beautifully with the juicy meat.