Name Barbecued Stuffed Chicken Breasts


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* 40 g (1 1/2 oz) butter
* 1 onion, finely chopped
* 125 g (4 oz) brown or white rice, washed and drained
* 1 teaspoon turmeric or 1/2 teaspoon saffron powder
* 1 bay leaf
* 3 cloves
* 2 cardamom pods
* 300 ml (1/2 pint) water
* 4 boneless, chicken breasts
* salt

1. Melt the butter in a saucepan and fry the onions with the rice until the onion is translucent. Add the turmeric or saffron, bay leaf, cloves, cardamom pods and salt to taste. Stir in the water and bring to the boil. Simmer gently until the rice is tender and all the water has been absorbed.
2. Put the chicken breasts between 2 sheets of greaseproof paper or some clingfilm and beat with a rolling pin until thin. Place a little of the rice stuffing on each breast and roll up. Secure with a skewer.
3. Grill the stuffed chicken breasts over the hot coals on a preheated barbecue, turning once, for about 10 minutes on each side until cooked through. Serve the chicken breasts with a crisp green salad.

Serves: 4

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