Ingredients:
•5 chicken breasts •Slices of havarti cheese •1 zucchini •1 large carrot •1 broccoli crown •1 red pepper •1 orange pepper •savoury, salt, pepper, turmeric to taste •1 clove of garlic •a bit of Diana BBQ sauce Instructions: 1. Cut the chicken breasts in half and place them in a large bowl 2. Add the spices and some olive oil, add a bit of water and let the chicken sit in the marinade for a few minutes while you chop up the vegetables 3. In a deep frying pan, add some olive oil and a bit of water, add the veggies and some spices such as savoury and salt and pepper. Add the garlic. Let the veggies simmer on medium heat adding water as the water evaporates 4. In a deep grilling pan, add the chicken breasts and stuff them with the cheese, then close the chicken breast, sprinkling some of the bread crumbs on top. Add a bit of the merinade the chicken was sitting in and cover the chicken breasts with foil. Put them in the oven at 400 degrees F. 5. Cook the chicken breasts for about 40 mins or until the meat is no longer pink 6. When the veggies are almost done, add some diana BBQ sauce and mix well 7. Add the chicken and veggies in a plate and enjoy it with a salad 🥗
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