Chicken fillet stuffed with rice, vegetables and cheese

Prepare the chicken:
Preheat the oven to 180°C (360°F).
Cut a pocket into each chicken fillet.
Mix together the curry, cream, mustard, salt and pepper in a bowl.
Coat the inside of each chicken fillet with this mixture.

Stuff the chicken:
Stuff each chicken fillet with the rice mixture.
Sprinkle with grated cheese and seal the fillet tightly.
Use toothpicks or kitchen twine to seal if necessary.
Cook the chicken:
Heat the vegetable oil in a skillet over medium heat.
Fry each stuffed fillet until browned on both sides, about 3 to 4 minutes per side.
Place the chicken in the oven and bake for 20-25 minutes or until the chicken is cooked through. To serve:
Let the chicken rest for a few minutes before serving.
Serve with fresh salad or roasted vegetables.

Serving tips

Serve with a crisp green salad and balsamic dressing.
Serve with mashed potatoes or baked potatoes.
For a healthy addition, serve with steamed broccoli.
Garnish with additional melted cheese and fresh herbs for extra flavor.
Serve as an appetizer with light vegetable soup.
Cooking tips
Make sure the chicken fillet is evenly shredded to make stuffing easier.
For a different consistency, you can replace the rice with quinoa or couscous.
To make the dish even more flavorful, marinate the chicken in the mustard curry sauce for 30 minutes before stuffing.
If you prefer a crispy texture, bake the stuffed chicken for an additional 3 to 5 minutes after cooking.
Nutritional Benefits
Rich in protein from chicken.
Contains essential vitamins and minerals from vegetables like carrots, peas and bell peppers.
Cheese adds calcium and healthy fats. Rice provides complex carbohydrates for sustained energy.
Nutritional Information
Rich in protein.
It can be made gluten-free by using gluten-free rice and making sure the mustard and sour cream are gluten-free.
Rich in healthy fats.
Contains dairy