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:

  1. Preheat oven to 400 degrees
  2. Flatten the chicken breasts using a meat mallet (use a Ziploc bag or sheets of shrink wrap)
  3. 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
  4. 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
  5. Blanch the veggies in boiling water for 2 minutes and combine with the meat
  6. Spread the veggie mixture unto the bread mixture
  7. Roll the chicken breasts up and keep in place with either twine or toothpicks
  8. 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
  9. Bake covered, tightly with foil for about 15 minutes, then baste the chicken and bake uncovered for an additional 25 minutes 
  10. 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
  11. Cut & serve after letting stand 10 minutes

Enjoy