Stuffed chicken filet
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 1/2 potty Coriander
- 100 g Short Term Rice
- 50 g Raisins
- 1 sachet of saffron
- 7-10 Tbsp Salt
- 2 (200 g each) Chicken filets
- 7-10 Tbsp Pepper
- 100 g Spring onions
- 1 (75 g) Carrot
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Microwave foil
Directions
- 1
Carefully wash the coriander, dab dry. Put something aside for garnishing. Pluck off the remaining leaves. Mix rice with raisins, saffron, coriander leaves and 400 ml lightly salted water.
- 2
Pour into a flat, microwaveable mould. Wash the meat and dab dry. Season with salt and pepper. Clean and wash spring onions and cut them into pieces of about 10 cm length. Peel and roughly grate the carrot.
- 3
Spread the vegetables over the meat. Roll up firmly. Fix with wooden skewers and wrap them tightly with kitchen string. Place on the rice. Cover with foil and cook at 600 watts for about 12 minutes. Serve garnished with coriander bouquets.
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