1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 cup water
1 red egg
1 large cucumber, chopped
1 small onion, sliced
1 large green bell pepper, thinly sliced
1 cup raisins
1 cup cornflakes cereal
1/2 cup chopped cooked chicken meat
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons brown sugar for binding
1/2 teaspoon paprika or to taste
Heat oil in a large saucepan over medium heat. Stir in the chicken, cream cheese, water, eggs, cucumber and onion. Season with bell pepper, raisins and cornflakes. When chicken is tender, flip and cook rice. Meanwhile, in a separate small bowl, toss the chicken and rice until blended. Transfer this to the pot.
When chicken is tender, whisk egg into soup pot with broth. Stir rice mixture through with chicken, stirring. Gradually whisk cornflakes into egg and chicken elements into risotto sauce. To cook the chicken and rice and next, roll into a rectangle, about 3 inches square. Serve on a bed of exotic Richmond leafy greens aground.