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Chicken Breasts

5 spring onions coarsely sliced

½ bundle chopped coriander

¾ cup olive oil

½ tsp chicken soup powder

½ tsp white pepper

½ tsp turmeric

½ tsp salt

1 tsp meat patty spice mix

15 elongated slices of chicken breast

Filling

½ cup rice

¼ cabbage

2 carrots

¼ cup oil plus 1 tbs oil

250 chicken breast cut into thin slices

750 mg minced chicken meat

2 chopped onions

½ bunch chopped coriander

Some chopped parsley

¼ tsp cumin

¼ tsp cinnamon

½ tsp meat patty spice mix

½ tsp salt

½ tsp pepper

1 tsp chicken soup powder

Chicken Breasts

1. Mix onion, coriander, oil and spices in a bowl.

2. Add the chicken breasts and mix them well into the spice mix.

3. Lay the chicken breast slices straight in the bowl, cover with cling wrap or a lid and refrigerate overnight.

Filing

1. Cook rice in 1 ½ cups water on a low flame, then pour into bowl.

2. Grate carrots and cabbage. Heat ¼ cup oil and fry the carrots and cabbage for 10 minutes over a low flame. Add the chicken breast strips and fry for an additional 10 minutes on a low flame until white on both sides. Add the rice.

3. In another frying pan, heat a tbs of oil and fry the chopped onions until brown. Chill, then add to rice.

4. Add the minced meat, the coriander and the parsley. Spice and form into 15 patties.

5. Place each patty at one edge of the chicken breast and roll up. Arrange the rolls with the open edge facing down in a medium sized baking dish. Add the rest of spice mix.

6. Place dish on the lower shelf of a preheated oven and bake for about 20 minutes at 180C.  Remove dish from oven, cover with aluminum foil, ten return to the oven for another 15 minutes.

Betawon!