Italian Stuffed Chicken My Style

Serve warm with cheese sauce or any kinds of sauces you desire, with some lemon slices to sprinkle on the cooked chicken if needed, and warm vegetable rice. YUMMO!

2 cups of uncook rice

1 tbsp of Hungarian Vegeta (or any other seasoning powder/bouillon powder)

1/4 cup of vegetable mix

1 tbsp of chopped fresh parsley

Enough water

Cook the rice in rice cooker and add the seasoning plus the vegetables and parsley.

1/2 cup frozen vegetable mix, thawed (green beans, carrot, sweet corn)

2 chicken breasts, boned and skinned

2 tbsp chopped onion

2 tbsp cubed partly skim cheese

2 tsp Hungarian Vegeta seasoning (or as needed)

2-3 lemon slices

a dash of white pepper

a sprinkle of oregano

a sprinkle of marjoram

a sprinkle of tarragon

Italian seasoning as needed

steak seasoning as needed

tooth pick as needed

vegetable oil

Sliced a little part of one chicken breast, cubed.

Heat a little oil in a wok, saute the onion, add in chicken cubes, cheese cubes and stir fry mixed vegetables with the other ingredients.

Wait until it cooled down before stuffing.

Cut deep pockets on the side of the chicken breasts with a sharp knife. Try to make as much room for the stuffing as possible. Try to make both sides of the "pocket" evenly thick. If you make a mistake and cut through the side, you can seal it later.

Stuff as much stuffing in each pocket as you can, still being able to seal the thing. Use a spoon to push the stuffing into the back of the pocket so that it's very "plump". Use toothpicks to hold the pocket closed.

If you cut a hole in the side, use a tooth pick to seal that. Don't worry too much about getting a great seal, you just need to hold things together. And use as many toothpicks as you need, they'll come out later.

Marinade only one side of each chicken (the upper side) with steak seasoning.

Heat amount of oil in a pan, and brown the chicken breast.

Take out the toothpick before serving and serve warm with warm rice and sauce of your choice.

Enjoy :)