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1
Open the chicken breasts so you can stuff it and roll it.
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2
Cut 3/4 of the pepper, 3/4 of the zuccini and the carrot julianne style but a bit thicker than usual.
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3
Cut the rest of the pepper and the zuccini in a thiner julianne.
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4
Put those to cook slowly.
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5
Pre-heat the oven to 210C.
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6
Mix the raisins and the scotch for 10 minuts.
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7
And then add 3/4 of the scotch (with no raisins) to the cooking vegetables.
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8
Cut the onions in julianne or feather style.
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9
Once the other vegetables are done, put them on a dish and start cookin the onions.
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10
Put water to boil.
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11
Once the water is boiling add salt and the cut vegetables for 10 minuts.
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12
Put cold water and icecubes in a large recipient.
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13
Once the ten minutes passed quickly put the vegetables in the cold water so they stop cooking.
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14
While the onions are cooking start stuffing the breast with the vegetables.
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15
Secure them with cookin thread or net.
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16
Add the raisins and the remaining scotch.
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17
Once the onions are almost done put them along with the other fried vegetables at the bottom of a glass fountain and on top of it the four breasts.
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18
Srinkle some more salt, black pepper and oil on top of it.
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19
Let it coock for 10 minutes and turn the breasts, put more salt, black pepper and oil, a bit more of scotch if wanted and let it cook for another 15 minjtes minimum.
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20
Serve it right away after taking it out of the oven.
