Rosa Cooking

Chicken "but bother while he makes you"

One of those dishes where you work hard but then enjoy the refined taste, the combination of the incompatible :)

Preparation steps

  • Divide the chicken breast into 2 parts and then cut each in half, leaving one side whole. Thinly slice the cow’s fat cheese and place it on the sliced ​​breast. Fold the chest and assemble with toothpicks so that the cheese cannot fall out. (Easily said, make pockets in the chest that you fill with cheese ...) Now you have 2 stuffed pieces, put them in a bowl in which you will add the marinade (oil and spices as desired)
  • Cut the young zucchini and tomato into rings and put them in a bowl with the chicken and pour over the marinade. Cover the dish with foil and leave in the fridge for 1 hour.
  • Cook the rice, and add peas, peppers or some other vegetable to your taste ...
  • Fry the chicken in olive oil on the highest heat until it gets a bright red color on both sides, then reduce the heat to the end and let it simmer for 15 to 20 minutes. (Mostly they will notice you when it's done)
  • Fry the marinated vegetables for 5 minutes on the highest heat .. Just be careful, when it is roasted it disintegrates a lot .. so you have to handle it in vain because as they say .. and the eyes eat together with the mouth: P
  • When the chicken is done, pour the "besamel" sauce over it and let it cook for 3-5 minutes until it becomes quite thick.


I decided on a large plate on which you can arrange at will.