10 chicken steak portions, preferably large
To fill -
1 cup parboiled rice (rice cooked in a cup of water for every cup of rice)
1 onion, cut into small cubes and fried until browned
2 tablespoons lightly toasted pine nuts
2 tablespoons finely chopped parsley
Salt, pepper and a little cumin
To glaze over the chickens -
2 tablespoons of silane/honey mixed with 2 tablespoons of oil and a little salt
• Fill the chicken breasts with the filling mixture.
• Place tightly in a baking pan with the sealing side down.
• Spread the glaze mixture over the chicken breasts.
• Cover the mold
• Place in an oven preheated to 180 degrees for about half an hour + ten minutes without a cover until golden brown.
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