Braised Chicken Breasts with Bulgur Pilaf
Ingredients
• 4 boneless, skinless chicken breasts, about 5 oz. each
• Kosher salt and freshly ground black pepper
• 1/3 cup virgin olive oil
• 1 cup fine-grind bulgur
• 10 oz. cherry tomatoes, halved
• 1/2 cup pitted kalamata, olives, halved
• 4 oz. feta cheese, crumbled
• 3/4 cup minced fresh parsley
• 1 tbsp. fresh lemon juice
Directions
- Season chicken with salt and pepper.
- In a large skillet over medium-high heat, add 1 tbsp. oil and heat until
shimmering. - Cook breasts, turning once, 8 minutes or until browned and no longer
pink in the middle. - Transfer chicken to cutting board and tent with foil.
- Add 1-1/2 cups water to the skillet and cook, scraping up any browned
bits from the bottom of the pan, until mixture begins to boil. Stir in 2
tsp. salt and bulgur. Remove from the heat. - Cover and let stand 5 minutes, or until bulgur is al dente.
- Fluff bulgur with a fork. Stir in tomatoes, olives, feta, parsley, lemon
juice and 2 tbsp. oil. - Season to taste with salt and pepper.
- Slice chicken across the grain. Spoon bulgur onto serving plates.
- Arrange chicken on and around bulgur.
- Serve drizzled with remaining oil. Enjoy!
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