Healthy stuffed chicken breast - chicken breasts

Method

• Open the chicken breasts so you can stuff it and roll it.
• Cut 3/4 of the pepper, 3/4 of the zuccini and the carrot julianne style but a bit thicker than usual.
• Cut the rest of the pepper and the zuccini in a thiner julianne.
• Put those to cook slowly.
• Pre-heat the oven to 210C.
• Mix the raisins and the scotch for 10 minuts.
• And then add 3/4 of the scotch (with no raisins) to the cooking vegetables.
• Cut the onions in julianne or feather style.
• Once the other vegetables are done, put them on a dish and start cookin the onions.
• Put water to boil.
• Once the water is boiling add salt and the cut vegetables for 10 minuts.
• Put cold water and icecubes in a large recipient.
• Once the ten minutes passed quickly put the vegetables in the cold water so they stop cooking.
• While the onions are cooking start stuffing the breast with the vegetables.
• Secure them with cookin thread or net.
• Add the raisins and the remaining scotch.
• Once the onions are almost done put them along with the other fried vegetables at the bottom of a glass fountain and on top of it the four breasts.
• Srinkle some more salt, black pepper and oil on top of it.
• Let it coock for 10 minutes and turn the breasts, put more salt, black pepper and oil, a bit more of scotch if wanted and let it cook for another 15 minjtes minimum.
• Serve it right away after taking it out of the oven.