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Chicken Vegetable Shells

3 boneless skinless fillet s(Chicken breast or thigh)
1 table spoon Prodravka (Vegeta recommended)
2 table spoon parsley
1 table spoon dill
1/4 tea spoon ground Allspice
1 fresh peeled tomato (chopped)
2 Polish Dill Pickles (sliced length wise)
1 cup cabbage salad with carrots (Get in the Salads, Pate and Vegetables Section)
3 table spoons Mayonnaise (Kraft Mayo recommended)
2 tea spoons Dijon Mustard- old style (Maille recommended)
1/2 cup sauté mushrooms (look for recipe in Vegetable Section)
1/3 red wine (Kindzmarauli recommended)
1/3 Olive Oil

Preparation time: 15 min
Cooking time: 60 min

Wash chicken fillet.
Sprinkle fillets with all spices on both sides. Soak fillets in olive oil and red wine mixture for two min. Divide salad, tomato and pickles in three parts and then spread inside of each fillet. Roll each fillet. Secure fillets with tooth picks. Spread mayo and mustard mixture over fillets, and then add mushrooms on top. Cover with aluminum foil. Bake in preheated oven for 1 hour at 350°F.

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