Stuffed Chicken With Spring Vegetable Rice Recipe

Name: Stuffed Chicken With Spring Vegetable Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None chicken breasts, butterflied; 8 slices salami; 8 None sun-dried tomatoes in oil, drained; 5 sprigs fresh parsley, leaves stripped from stems, plus extra for garnish; 3 tbsp flaked almonds; 4 tbsp oil, divided; 2 None carrots, peeled, halved lengthways and cut into diagonal slices; 2 None spring onions, sliced; 2 tbsp tomato paste; 3/4 cup vegetable stock; 1 1/3 cups long-grain rice

Servings: persons

4 None chicken breasts, butterflied
8 slices salami
8 None sun-dried tomatoes in oil, drained
5 sprigs fresh parsley, leaves stripped from stems, plus extra for garnish
3 tbsp flaked almonds
4 tbsp oil, divided
2 None carrots, peeled, halved lengthways and cut into diagonal slices
2 None spring onions, sliced
2 tbsp tomato paste
3/4 cup vegetable stock
1 1/3 cups long-grain rice

1
Lay the chicken flat and season with salt and black pepper. Top each breast with 2 slices salami, 2 tomatoes and one-quarter of the parsley. Fold over and secure with a toothpick.
2
Heat a frying pan and roast the almonds until golden brown. Remove from the pan and set aside. Add 2 tbsp oil to the pan and saute the carrots and spring onions for 2 mins. Stir in the tomato paste, stock and simmer.
3
Cook the rice according to the package directions. Add rice to the carrot mixture and season with salt and black pepper. Heat 2 tbsp oil in a frying pan and cook the chicken, turning, for 8 mins until browned.
4
Arrange the chicken and rice on serving plates. Sprinkle the almonds over the rice and garnish with parsley.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 None chicken breasts, butterflied, 8 slices salami, 8 None sun-dried tomatoes in oil, drained, 5 sprigs fresh parsley, leaves stripped from stems, plus extra for garnish, and more.

Yes, Stuffed Chicken With Spring Vegetable Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken With Spring Vegetable Rice

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