What you need:
2 large chicken breasts (about 1 ½ pounds to 2 pounds)
4 slices of white bread, crusts cut off
Some milk to soften the bread
½ tsp grated lemon zest
¼ cup dried parsley flakes
2 tsp mixed Italian herbs
Salt & pepper to taste
Red chilli pepper flakes to taste
1 tsp capers
1 tsp minced garlic
2 tsp all spice mix
1 egg beaten
2 tbsp freshly grated parmesan cheese (optional)
About 1 cup mixed veggies in julienne strips – I used red & green bell peppers & carrots
1/3 cup sliced smoked beef/salami
4 tbsp virgin olive oil
1 cup chicken broth/stock, warmed
½ lemon, cut into 8 wedges
2 tbsp butter
2 cups cooked brown or white rice
How to:
Enjoy
2 large chicken breasts (about 1 ½ pounds to 2 pounds)
4 slices of white bread, crusts cut off
Some milk to soften the bread
½ tsp grated lemon zest
¼ cup dried parsley flakes
2 tsp mixed Italian herbs
Salt & pepper to taste
Red chilli pepper flakes to taste
1 tsp capers
1 tsp minced garlic
2 tsp all spice mix
1 egg beaten
2 tbsp freshly grated parmesan cheese (optional)
About 1 cup mixed veggies in julienne strips – I used red & green bell peppers & carrots
1/3 cup sliced smoked beef/salami
4 tbsp virgin olive oil
1 cup chicken broth/stock, warmed
½ lemon, cut into 8 wedges
2 tbsp butter
2 cups cooked brown or white rice
How to:
- Preheat oven to 400 degrees
- Flatten the chicken breasts using a meat mallet (use a Ziploc bag or sheets of shrink wrap)
- Mix together the softened bread, lemon zest, parsley flakes, Italian herbs, salt & pepper, chilli flakes, capers, garlic, all spice mix, egg and parmesan cheese and keep aside
- Sprinkle some salt and pepper unto the flattened chicken breasts and then spread the parsley/bread mixture unto the chicken breasts (look at pictures). Make sure to leave a small border all around
- Blanch the veggies in boiling water for 2 minutes and combine with the meat
- Spread the veggie mixture unto the bread mixture
- Roll the chicken breasts up and keep in place with either twine or toothpicks
- Place the stuffed chicken breasts in a large casserole dish and add in the olive oil over and around the chicken along with the broth and lemon wedges
- Bake covered, tightly with foil for about 15 minutes, then baste the chicken and bake uncovered for an additional 25 minutes
- Check to see if chicken is done and if it is, add in the 2 cups rice, mixed with the sauce and smoky, burned sauce and the 2 tbsp butter
- Cut & serve after letting stand 10 minutes
Enjoy