You may also like
Categories:
chicken breasts salami tomatoes parsley almonds oil carrots spring onions tomato vegetable stock long grain rice
Viewed: 41 - Published at: 6 years agoIngredients
- 4 None chicken breasts, butterflied
- 8 slices salami
- 8 None sun-dried tomatoes in oil, drained
- 5 sprigs fresh parsley, leaves stripped from stems, plus extra for garnish
- 3 tbsp flaked almonds
- 4 tbsp oil, divided
- 2 None carrots, peeled, halved lengthways and cut into diagonal slices
- 2 None spring onions, sliced
- 2 tbsp tomato paste
- 3/4 cup vegetable stock
- 1 1/3 cups long-grain rice
Method
- Lay the chicken flat and season with salt and black pepper. Top each breast with 2 slices salami, 2 tomatoes and one-quarter of the parsley. Fold over and secure with a toothpick.
- Heat a frying pan and roast the almonds until golden brown. Remove from the pan and set aside. Add 2 tbsp oil to the pan and saute the carrots and spring onions for 2 mins. Stir in the tomato paste, stock and simmer.
- Cook the rice according to the package directions. Add rice to the carrot mixture and season with salt and black pepper. Heat 2 tbsp oil in a frying pan and cook the chicken, turning, for 8 mins until browned.
- Arrange the chicken and rice on serving plates. Sprinkle the almonds over the rice and garnish with parsley.
