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Stuffed Marinated Chicken Breasts with Warm Bulgur Salad

Stuffed Marinated Chicken Breasts with Warm Bulgur Salad

Time Involved
< 60 min
# of Ingredients
Skill Level
½ cup (125mL) 
Thinly sliced Cremini mushrooms
1 tsp (5mL) 
Lemon zest
Green onion, finely sliced
Clove garlic, minced
1 tbsp (15mL) 
Finely chopped sun dried tomatoes
¼ cup (50mL) 
Crumbled Feta cheese
Black pepper
1 (500g) 
Package (2) PRIME® Marinated Mediterranean Chicken Breasts
Bulgur Salad:
½ cup (125mL) 
Raw bulgur
Low sodium chicken stock (amount as specified on package directions for bulgur)
1 tsp (5mL) 
Olive oil
Clove garlic, minced
Small carrot, peeled and grated
Green onion, thinly sliced
1 tsp (5mL) 
Lemon zest
2 tbsp (30mL) 
Chopped fresh parsley
2 tbsp (30mL) 
Chopped fresh mint
1 tbsp (15mL) 
Lemon juice
¼ cup (50mL) 
Toasted pine nuts

Chicken: PREHEAT oven to 375˚F (190˚C).

MIX all chicken stuffing ingredients together in a small mixing bowl. Set aside.

SLICE chicken breasts horizontally, like an open book, to create a pocket for filling. Divide filling between chicken breasts, gently packing the filling on the lower part of each chicken breast. Gently fold the top half of the chicken breasts back on top, pressing down lightly.

PLACE chicken on a parchment - lined baking sheet. Bake in preheated oven for 35 to 45 minutes or until internal temperature of the meat reaches 170˚F (77˚C). Set aside and allow to rest for 5 minutes before slicing thinly on the diagonal.

Bulgur Salad: PREPARE bulgur as per package directions using low sodium chicken broth. Add olive oil and garlic 10 minutes before bulgur is done cooking. Set aside and remove from heat and fluff with a fork.

COMBINE carrot, green onions, lemon zest, parsley, mint, lemon juice and pepper in a separate bowl.

ADD carrot mixture and pine nuts to cooked bulgur and toss to combine. Serve with stuffed Mediterranean chicken breasts.

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