20 chicken - cut into 1 inch thick slices
18 zucchini, sauteed
18 carrots, diced
1 medium onion, peeled and thinly sliced
16 carrots, quartered
1 medium sweet pepper, diced
1 medium cucumber, cut into thin strips
2 teaspoons vegetable oil
20 pomegranate rings, crushed
1 cup dried pomegranate seeds
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour two 8x8 inch baking dishes.
Stuff the chicken pieces with the zucchini, carrots, onion, carrots and pepper. Place them on one baking sheet.
Bake at 400 degrees F (200 degrees C) for 30 minutes.
In a medium bowl, mix the vegetables. Mix the oil, stirring occasionally, until a thick paste boils.
Cover hot pan with aluminum foil. Heat to 375 degrees F (190 degrees C), or until just slightly brown. Allow chicken to cool for about an hour. Cut bottom of beaten egg into 1 inch slices. Scoop chicken into cooled pockets, top with vegetables, fold carrots over to enclose zucchini, and secure with kitchen twine.
Perform the cornstalk steps in the French style. Lower chicken pieces into egg and green areas. Grate the zucchini and sauce over the chicken.