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Bulgur Pilaf: In small saucepan, melt butter over medium heat; fry onion and garlic until softened, about 3 minutes.

Add bulgur and stir to coat. Stir in 1/2 cup (250 mL) water, stock and sa< bring to simmer. Reduce heat to low; cover and simmer, stirring occasionally with fork, until no liquid remains, about 20 minutes. With fork, stir in green onion and parsley; let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Starting at thick side of each chicken breast and keeping knife angled toward bones, run knife between flesh and bones to remove bones. Place, skin side down, between plastic wrap. With meat pounder or heavy pan, pound to flatten to generous 1/4-inch (5 mm) thickness.

Place 1/3 cup (75 mL) pilaf lengthwise along centre of each breast; top with pepper quarter. Roll chicken around stuffing, ensuring skin covers all around. Secure at edge with toothpicks. Place, seam side down, in small greased roasting pan; brush with oil and sprinkle with salt and pepper. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Roast in 375°F (190°C) oven until chicken is no longer pink inside, about 30 minutes. Broil until skin is golden and crisp, 3 to 4 minutes. Serve with Mint Yogurt Sauce.

Additional Information

• Mint Yogurt Sauce:
  In cheesecloth-lined sieve set over bowl, drain 1-1/2 cups (375 mL) Balkan-style yogurt in refrigerator for 1 hour. Transfer thickened yogurt to small bowl; stir in 1 clove garlic, minced; 2 tbsp (25 mL) lemon juice; 1 tsp (5 mL) dried mint; and 1/4 tsp (1 mL) salt. (Make-ahead: Cover and refrigerate for up to 24 hours.)

  Makes 1-1/2 cups (375 mL).
  

Source

Canadian Living Magazine: March 2005