This recipe guides you on how to make delicious stuffed chicken breasts with rice and vegetables. The chicken is marinated to enhance the flavors, then cooked in the oven until crispy on the outside and tender on the inside. The dish is assembled with layers of chicken, rice, and sauted vegetables, resulting in a satisfying and flavorful meal.
- 2 whole chicken breasts
- 125 grams of carrots
- 125 grams of zucchini
- 125 grams of turnip
- 200 grams of rice
- olive oil
- salt
- for the marinade
- 50 milliliters of olive oil
- 2 tablespoons of soy sauce
- 1 teaspoon of grated ginger
- 1 tablespoon of grated orange peel
- 1 tablespoon of sherry wine
- salt
- pepper (optional)
Marinate the chicken: Mix all the marinade ingredients in a container, add the chicken, and let it marinate for a couple of hours. Flip the chicken breasts during the marinating time.
Cook the rice: Cook the rice according to the instructions and set aside, spreading it evenly in a large container. Cut and saut all the vegetables into thin sticks with a little oil for 4 minutes. Set aside.
Roast the chicken: Place the chicken on a preheated medium-temperature oven grill with a drip tray underneath. Brush it with the marinade sauce. Cook for about 6 minutes on each side until crispy on the outside and tender on the inside.
Assemble the dish: Slice the chicken and drizzle it with the cooking juices. When serving, place a chicken fillet, top it with a layer of rice and vegetables, add another chicken fillet, another layer of rice and vegetables, and finish with a final chicken fillet.