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Italian Stuffed Chicken



  • 2 cups of uncook rice
  • 1 tbsp of Hungarian Vegeta or any other seasoning powder/bouillon powder
  • 1/4 cup of vegetable mix
  • 1 tbsp of chopped fresh parsley
  • Enough water


  • 1/2 cup frozen vegetable mix thawed (green beans, carrot, sweet corn)
  • 2 chicken breasts boned and skinned
  • 2 tbsp chopped onion
  • 2 tbsp cubed partly skim cheese
  • 2 tsp Hungarian Vegeta seasoning or as needed
  • 2-3 lemon slices
  • a dash of white pepper
  • a sprinkle of oregano
  • a sprinkle of marjoram
  • a sprinkle of tarragon
  • Italian seasoning as needed
  • steak seasoning as needed
  • tooth pick as needed
  • vegetable oil



  • Cook the rice in rice cooker and add the seasoning plus the vegetables and parsley.


  • Sliced a little part of one chicken breast, cubed.
  • Heat a little oil in a wok, saute the onion, add in chicken cubes, cheese cubes and stir fry mixed vegetables with the other ingredients.
  • Wait until it cooled down before stuffing.

Stuffed Chicken

  • Cut deep pockets on the side of the chicken breasts with a sharp knife. Try to make as much room for the stuffing as possible. Try to make both sides of the "pocket" evenly thick. If you make a mistake and cut through the side, you can seal it later.
  • Stuff as much stuffing in each pocket as you can, still being able to seal the thing. Use a spoon to push the stuffing into the back of the pocket so that it's very "plump". Use toothpicks to hold the pocket closed.
  • If you cut a hole in the side, use a tooth pick to seal that. Don't worry too much about getting a great seal, you just need to hold things together. And use as many toothpicks as you need, they'll come out later.
  • Marinade only one side of each chicken (the upper side) with steak seasoning.
  • Heat amount of oil in a pan, and brown the chicken breast.
  • Take out the toothpick before serving and serve warm with warm rice and sauce of your choice.