Pan-Seared Chicken Bastilla

Ingredients

• ¾ lb boneless, skinless chicken breasts
• 2 tablespoons olive oil
• ½ teaspoon ground cinnamon
• ¼ cup sliced almonds
• 1 tablespoon honey
• 2 count large flour tortillas

Instructions

1. 1

   Pat the chicken breasts dry with paper towels, pressing gently all over to remove surface moisture so they will brown evenly.

2. 2

   Place one chicken breast on a cutting board and lay your hand flat on top of it; using a sharp knife, slice horizontally through the middle to split it into two thinner pieces.

3. 3

   Repeat step 2 with the second chicken breast, creating four thin cutlets total, each roughly 1/4-inch thick.

4. 4

   Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Sprinkle 0.5 teaspoon ground cinnamon evenly over both sides of all four chicken cutlets and season with salt and pepper.

6. 6

   Lay two chicken cutlets flat in the hot oil and cook without moving them for 2 minutes, until the undersides turn golden-brown and release easily from the pan.

7. 7

   Flip the two cutlets and cook the other side for 1.5 minutes, until it turns the same golden-brown color, then transfer them to a clean plate.

8. 8

   Repeat steps 6 and 7 with the remaining two chicken cutlets, cooking them until both sides are golden-brown, then transfer to the plate.

9. 9

   Return the skillet to medium heat and add 0.25 cup sliced almonds; stir constantly for 2 minutes until they turn light golden and smell fragrant, watching carefully so they do not burn.

10. 10

    Remove the skillet from heat and drizzle 1 tablespoon honey into the almonds, stirring to coat them evenly.

11. 11

    Lay one large flour tortilla flat on a clean cutting board and place two warm chicken cutlets side by side in the center, slightly overlapping.

12. 12

    Spoon half of the honey-almond mixture over the chicken pieces in an even layer.

13. 13

    Fold the bottom edge of the tortilla up and over the chicken, then fold the left side toward the center, then the right side, creating a neat parcel with the chicken and almonds enclosed.

14. 14

    Repeat steps 11–13 with the second tortilla, remaining two chicken cutlets, and remaining almond mixture.

15. 15

    Serve the bastilla immediately while the filling is warm and the tortilla is soft.

Tools you’ll need

• paper towels
• cutting board
• sharp knife
• 10-inch skillet
• metal spatula
• tongs
• wooden spoon
• clean plate

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