Chicken Stuffed Chicken with Rice and Vegetables Recipe

Directions

Cover chicken pita pockets with aluminum foil. Bake pita pockets for 45 minutes and let cool.

Heat olive oil in large skillet over medium heat. Add rice and fry 10 minutes, stirring often, until golden brown. Transfer to pita pockets.

Bake chicken breast halves at 400 degrees F (200 degrees C) for 45 minutes, or until cooked through and no longer pink inside. Remove breast halves and place in warm pan. Top chicken with onion and potatoes and drizzle with rose/sage/starr and basil/oregano. Place chicken over all in pan.

Dredge chicken with corn flour in a large dish of water. Stir in corn flour, salt, oregano and basil/oregano. Add chicken over all in pan and heat gently, stirring occasionally. Bring to a boil, then reduce heat to medium and simmer until chicken is cooked through and yolks run clear, about 15 minutes.

Remove chicken from pan (it will be white) and stir in water, chicken broth and bouillon cubes. Gradually add corn flour to chicken, stirring just enough to moisten all surface texture. Add chicken broth and bouillon cubes this time. Bring to a boil, then reduce heat to medium and simmer for 10 minutes. Add tomato paste and chicken stock. Bring to a boil, then add rice and stir just enough to moisten all surface texture. Add broth and stock mixture, bring to a boil, then add tomato paste and chicken stock.

Simmer for 10 to 15 minutes, stirring occasionally, until rice and rice are cooked.