Apricot and Pistachio Stuffed Chicken with Sumac Glaze

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Finely chop the dried apricots and pistachios. In a small bowl, combine the chopped apricots, pistachios, breadcrumbs, chopped parsley, cinnamon, allspice, salt, and pepper. Mix well to form the stuffing mixture.

   ~10 min
3. 3

   Carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through. Generously stuff each pocket with the apricot and pistachio mixture.

   ~5 min
4. 4

   In a large bowl, whisk together the olive oil, sumac, honey, and lemon juice to create the glaze.

   ~2 min
5. 5

   Sear the stuffed chicken breasts in a lightly oiled frying pan over medium-high heat for 2-3 minutes per side, until lightly golden brown.

   ~5 min
6. 6

   Place the seared chicken breasts on a baking tray. Brush generously with the sumac glaze. Ensure some glaze coats the top and sides.

   ~3 min
7. 7

   Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

   ~25 min
8. 8

   Remove from the oven and let the chicken rest for 5-10 minutes before serving. Brush with any remaining glaze.

   ~10 min