Stuffed Chicken Breasts with Vegetables Recipe
Stuffed Chicken Breasts with Vegetables; easy to prepare, looks great, and tastes delicious!
- 1 skinless, boneless chicken breast (thin butterflied).
For the sauce;
- 50 ml. vegetable oil,
- 1 middle size onion (grated),
- 2 gloves of garlic,
- 1 coffee spoon of yogurt,
- 1 coffee spoon of thyme,
- 1 tea spoon of red pepper powder,
- 1 tea spoon of salt.
- 1 small size eggplant,
- 1 carrot,
- 1 middle size potato,
- 1 small size pumpkin,
- 1 red bell pepper,
- 2 green peppers.
Process of Stuffed Chicken Breasts with Vegetables Recipe
Fot the sauce, mix all the ingredients in a pot.
Add the chicken breasts into the mixture and stir.
Make sure all the chickens are covered with the sauce.
Cover the pot with cling wrap and set aside for at least 2 hours.
Wash all the vegetables and cut them into long thin strips.
Lay a chicken breast out onto a work surface, put 2-3 slices of each vegetables onto it.
Roll the chicken breast around the vegetables and secure with toothpicks.
Place the rolls into a baking tray.
Add 1 teaspoon of water and a pinch of salt on the sauce left and stir.
Pour the sauce on the rolls into the tray.
Bake them into the preheated oven to 180°C until lightly browned.