Middle Eastern Stuffed Chicken with Dates and Pistachios

 

Middle Eastern Stuffed Chicken with Dates and Pistachios

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp cumin

For the Stuffing:

• 1/2 cup dates (pitted and chopped)

• 1/4 cup pistachios (chopped)

• 1/4 cup feta cheese

• 1 garlic clove (minced)

• 1 tbsp fresh parsley (chopped)

• 1 tbsp lemon juice

For the Sauce:

• 1/2 cup plain Greek yogurt

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1 garlic clove (minced)

• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Start by preheating your oven to ensure it's hot and ready when your stuffed chicken is prepared.

2. Prepare the chicken breasts. Use a sharp knife to cut a pocket in each chicken breast. Be careful not to cut all the way through.

3. Make the stuffing. In a bowl, combine the chopped dates, pistachios, feta cheese, minced garlic, parsley, and lemon juice. Mix well.

4. Stuff the chicken. Carefully spoon the stuffing mixture into the pocket of each chicken breast. Use toothpicks to secure the edges if necessary.

5. Season the chicken. Brush each stuffed chicken breast with olive oil and season with salt, black pepper, paprika, and cumin.

6. Bake the chicken. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

7. Prepare the sauce. While the chicken is baking, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and salt to make the sauce.

8. Serve and enjoy! Remove the toothpicks from the chicken before serving. Drizzle the sauce over the top and serve with a side of couscous or a fresh salad.