Stuffed Chicken Fillets Baked in Fine Curry Vegetable Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 2 medium onion (s)
- 500 ml curry sauce
- 4 port. Chicken breast fillet (s) (approx. 500 g)
- 1 can mushrooms, whole
- 1 zucchini, about /3 it
- 2 handfuls cheese (Gouda), grated
- 4 slices sheep cheese
- 2 cup rice
- Curry powder
- Paprika powder
- Herbs, Italian
- pepper
- 4 cup vegetable broth
- Spice mix for chicken
Print Recipe
Pin Recipe Instructions
- Cover and cook the rice in 3-4 cups of vegetable stock over low heat until the water has boiled off completely. If necessary, add a little more water. Preheat the oven to 160-170 degrees (convection).
- Halve the mushrooms. Cut the peppers into cubes, the onions into relatively large slices and the zucchini into relatively thick slices. Cut small pockets into the chicken breast fillets, fill them with a slice of sheep`s cheese and a few diced paprika, fold them up so that the sheep`s cheese and paprika are covered, and fix them with a wooden stick.
- Season the filled fillets vigorously on both sides with chicken seasoning and fry them almost completely (can be made in a non-stick pan without oil, saves calories) Then place enough space in a baking dish, spread the remaining vegetables over it and season with Italian herbs, pepper and curry powder. Then distribute the sauce and cheese evenly on top. Baked in the oven for 30 minutes.
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