Rice and Raisin Stuffed Chicken
A delightful balance of savory roasted chicken and a sweet, aromatic rice stuffing that makes for a sophisticated yet comforting meal.
Ingredients
- •4 boneless, skinless chicken breasts
- •1 cup cooked long-grain white rice
- •1/4 cup golden raisins
- •2 tablespoons toasted pine nuts
- •1 tablespoon olive oil
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon ground cumin
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 tablespoon fresh parsley, chopped
- •2 tablespoons olive oil (for searing)
Instructions
- 1
In a medium bowl, combine the cooked rice, raisins, pine nuts, 1 tablespoon olive oil, cinnamon, cumin, and parsley. Mix well and season with a pinch of salt.
- 2
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.
- 3
Stuff each chicken breast with the rice mixture, packing it gently but firmly. Secure the opening with wooden toothpicks.
- 4
Season the outside of the chicken breasts generously with the remaining salt and pepper.
- 5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 6
Sear the chicken breasts for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).
- 7
Remove the toothpicks before serving and let the chicken rest for 5 minutes.
💡 Chef tips
- If you prefer a deeper flavor, toast the pine nuts in a dry pan for 2 minutes before adding them to the rice mixture.
- You can prepare the stuffing mixture up to 24 hours in advance and keep it refrigerated until you are ready to stuff the chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven to keep the chicken moist.
✅ How it should turn out
The chicken should be golden-brown and succulent, revealing a fragrant, slightly sweet, and nutty rice center that pairs perfectly with the savory pan-seared exterior.