Lebanese Stuffed Chicken

1. 1

   Cook rice in the 1 cup of chicken broth. Meanwhile toast the pine nuts on the stove in 1 Tbsp of butter until lightly browned. Once the pine nuts are lightly browned, add the lamb and salt and pepper to taste. Cook the lamb until lightly browned and remove from the heat. Finally add 1 Tbsp of cinnamon and mix thoroughly until the lamb and pine nuts are covered. Let the rice and lamb mixture cool to room temperature and then combine them with 1/2 ricotta cheese.

2. 2

   Pound the chicken breasts flat and lightly salt and pepper the chicken. Add 1/4 of the rice and lamb mixture to each chicken breast and roll the breast around the filing. Tightly wrap the chicken breast in plastic wrap and place in the refrigerator for at least 30 minutes. Remove the chicken breast from the refrigerator and melt 2 Tbsp of butter. Add 1 tsp of lemon juice to the butter and whisk lightly. Combine the bread crumbs, parmesan cheese and poultry season. Coat the chicken in the butter and then coat with the bread crumb mixture. Place in a shallow baking dish and cook covered in a 375 degree oven for 45 minutes (the last ten minutes uncovered).

3. 3

   This can be served alone or over a dollop of garlic and lemon hummus. It should also be good with a Greek yogurt side.

* Per serving · 4 servings · Values may vary.

No additional tips available.